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Friday, July 22, 2011

Tangy Pork Chops

Happy Friday, everyone! I don't know about you - but sometimes I wish there were more hours in a day. And I wish I had a fridge and pantry that restocked itself. And a million dollars. And a maid...a maid would be nice. 

With the heat wave that we've been having here in the 'Burgh, it's been tough to find motivation to do anything - that includes standing over a hot oven and cooking. I found this recipe through my favorite app on my phone, What's Cooking. I typed in pork chops, browsed through the recipes, and found this recipe. When I first read it, I thought strawberry jam, vinegar, and mustard were an awkward combination. I admit that I made this recipe because I was convinced that there was no way that it would taste good. I was pleasantly surprised. The sweetness of the jam is tamed by the mixture of vinegar and mustard. I had everything in my pantry and the recipe came together easily. I poured the sauce over the pork chops and let them simmer. 

4 bone-in pork loin chops
1 tablespoon vegetable oil
1/4 cup seedless strawberry jam
2 tablespoons cider vinegar
1 tablespoon prepared mustard

In a large skillet, brown pork chops in oil over medium-high heat for 2-3 minutes on each side. Reduce heat; cook, uncovered, for 10 minutes or until juices run clear. In a bowl, combine the jam, vinegar and mustard. Cover pork chops with the jam mixture. Simmer to allow flavors to meld, approximately 10 minutes on low heat.  


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