Recipe Collection |  Share a Recipe 

Submitted by: Elaine Slabinski from Monroe Township, NJ
Originally shared on the web 02/21/2011

4 boneless pork chops
2 T. all-purpose flour
1/3 c. honey mustard
1/4 c. raspberry jam
2 T. cider vinegar
1 T. olive oil
1 T. fresh parsley, chopped

Dredge pork chops in flour, shaking off any excess. In a small bowl, combine honey mustard, jam and vinegar; set aside. Heat oil in a large skillet over medium heat. Add pork chops and sauté until golden on both sides. Stir in mustard mixture; bring to a boil. Reduce heat and simmer for 10 minutes. Sprinkle with parsley. Serves 4.