- 4 boneless pork loin chops (5 ounces each)
- 1 tablespoon canola oil
- 1/4 cup cider vinegar
- 1/4 cup seedless raspberry jam
- 1 tablespoon prepared mustard
- In a large skillet over medium heat, brown pork chops in oil on both sides. Stir in the vinegar, jam and mustard. Reduce heat; cover and simmer for 10-15 minutes or until juices run clear. Remove chops and keep warm. Cook sauce over high heat until reduced by half, stirring occasionally. Spoon over pork chops. Yield: 4 servings.
Reviews forFast Raspberry Pork Chops
"I divided the recipe in half for two and it was delicious. Something I will make again."
"Very good. I'm going to try mustard powder next time. Yellow mustard was a little strong. This dish is getting added to our dinner rotation."