Tweet
Posted by CookinKat - August 04, 2004 04:46 AM
I've been saving this one for a few months wanting to try it, heck I even have all the ingredients. Maybe tonight........
HONEY-RASPBERRY PORK CHOPS
4 boneless pork loin chops, cut 1 inch thick
2 tbsp. all-purpose flour
1/3 cup Grey Poupon Honey Mustard
1/4 cup seedless raspberry jam
2 tbsp. cider vinegar
1 tbsp. olive oil
1 tbsp. chopped fresh parsley
Coat pork chops with flour, shaking off excess. In small bowl, combine mustard, raspberry jam and vinegar; set aside. In large skillet, over medium-high heat, brown pork chops on both sides in hot oil. Add mustard mixture. Heat to a boil; reduce heat. Cover; simmer for 10 minutes or until done. Sprinkle with parsley.
I've been saving this one for a few months wanting to try it, heck I even have all the ingredients. Maybe tonight........
HONEY-RASPBERRY PORK CHOPS
4 boneless pork loin chops, cut 1 inch thick
2 tbsp. all-purpose flour
1/3 cup Grey Poupon Honey Mustard
1/4 cup seedless raspberry jam
2 tbsp. cider vinegar
1 tbsp. olive oil
1 tbsp. chopped fresh parsley
Coat pork chops with flour, shaking off excess. In small bowl, combine mustard, raspberry jam and vinegar; set aside. In large skillet, over medium-high heat, brown pork chops on both sides in hot oil. Add mustard mixture. Heat to a boil; reduce heat. Cover; simmer for 10 minutes or until done. Sprinkle with parsley.