Honey Raspberry Pork Chops
In a small bowl, combine mustard, raspberry jam and vinegar; set aside. In a 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.
Makes 4 servings.
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