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