4 boneless loin chops, one-inch thick
4 tablespoons raspberry jam
1/2 cup dried apricots, sliced
1 teaspoon vegetable oil
4 tablespoons cider vinegar
2 tablespoons honey
4 tablespoons orange juice
1 tablespoon Dijon-style mustard
Servings: 4
Cut deep pocket in one side of each chop. Mix together jam and apricots, divide equally among chops and stuff each pocket with jam mixture. Heat oil in nonstick fry pan over medium-high heat. Brown chops on one side, about 2-3 minutes. Turn chops. Combine remaining ingredients and add to pan. Lower heat, cover and barely simmer 8-10 minutes.
Preparation Time: 20 minutes
4 tablespoons raspberry jam
1/2 cup dried apricots, sliced
1 teaspoon vegetable oil
4 tablespoons cider vinegar
2 tablespoons honey
4 tablespoons orange juice
1 tablespoon Dijon-style mustard
Servings: 4
Cut deep pocket in one side of each chop. Mix together jam and apricots, divide equally among chops and stuff each pocket with jam mixture. Heat oil in nonstick fry pan over medium-high heat. Brown chops on one side, about 2-3 minutes. Turn chops. Combine remaining ingredients and add to pan. Lower heat, cover and barely simmer 8-10 minutes.
Preparation Time: 20 minutes
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