Ingredients:
1 teaspoon butter
4 -5 boneless pork chops, 3/4 inch thick
1/2 cup seedless raspberry jam
1/3 cup raspberry vinegar
1/4 cup Grey Poupon Dijon Mustard
1 teaspoon orange zest
Directions:
Melt butter in large skillet over medium high heat. Add pork chops and cook 5 to 7 minutes on each side, or until browned.
Mix jam, vinegar, mustard and orange zest in small bowl. Spoon evenly over pork chops.
Lower heat and simmer uncovered until sauce is reduced to glaze consistency and chops are cooked through, approx 5-7 minutes. Turn chops occasionally.
Spoon small amount of sauce onto center of each plate. Slice chops in thin slices. Place chops on top of sauce on plate in a fan shape. Drizzle with remaining sauce.
Servings: 4-5
Time preparation: 10 min.
Time total: 30 min.