4 pork loin chops, trimmed
1 tablespoon cooking oil
1/4 cup strawberry preserves
1 tablespoon mustard
1/4 cup cider vinegar
Servings: 4
Dry pork chops with paper towels. Sauté pork chops in a large skillet over medium-high heat until brown on both sides. Reduce heat to low. Add preserves, mustard and vinegar. Cover pan. Cook pork chops for 10 minutes — or until the sauce has thickened. To serve, spoon glaze over each pork chop.
Servings: 4
1 tablespoon cooking oil
1/4 cup strawberry preserves
1 tablespoon mustard
1/4 cup cider vinegar
Servings: 4
Dry pork chops with paper towels. Sauté pork chops in a large skillet over medium-high heat until brown on both sides. Reduce heat to low. Add preserves, mustard and vinegar. Cover pan. Cook pork chops for 10 minutes — or until the sauce has thickened. To serve, spoon glaze over each pork chop.
Servings: 4
Last edited by a moderator:
