Ingredients
4 boneless pork loin chops (5 ounces each)1 tablespoon canola oil1/4 cup cider vinegar1/4 cup seedless raspberry jam1 tablespoon prepared mustard
Preparation
In a large skillet, brown pork chops on both sides over medium heat in oil. Stir in the vinegar, jam and mustard. Reduce heat; cover and simmer for 10-15 minutes or until juices run clear.
Remove chops and keep warm. Bring sauce to a boil; cook until liquid is reduced by half, stirring occasionally. Serve with pork chops.
