4 boneless pork chops, 1-inch thick
Olive oil
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon butter
1/2 cup cran-raspberry juice
2 tablespoons balsamic vinegar
1/2 cup seedless raspberry jam
Servings: 4
1. Heat a large heavy skillet over medium-high heat. Brush each chop lightly with olive oil and cook chops for 9-10 minutes, turning occasionally, until evenly browned on both sides and just done. Remove chops to a serving platter; keep warm.
2. In a small bowl combine brown sugar, cornstarch, cinnamon and nutmeg. Melt butter in skillet and stir in brown sugar mixture. Add juice and vinegar. Cook, stirring constantly, until sauce thickens. Stir in jam; cook and stir for 1 minute more. Spoon sauce over chops.
Preparation Time: 20 minutes
Olive oil
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon butter
1/2 cup cran-raspberry juice
2 tablespoons balsamic vinegar
1/2 cup seedless raspberry jam
Servings: 4
1. Heat a large heavy skillet over medium-high heat. Brush each chop lightly with olive oil and cook chops for 9-10 minutes, turning occasionally, until evenly browned on both sides and just done. Remove chops to a serving platter; keep warm.
2. In a small bowl combine brown sugar, cornstarch, cinnamon and nutmeg. Melt butter in skillet and stir in brown sugar mixture. Add juice and vinegar. Cook, stirring constantly, until sauce thickens. Stir in jam; cook and stir for 1 minute more. Spoon sauce over chops.
Preparation Time: 20 minutes
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