Choose your own warm berry sauce—made with seedless blackberry or raspberry jam—to make these easy skillet pork chops.
What You Need
Original recipe yields 4 servings
4 boneless pork chop s (1 lb.), 3/4 inch thick
1/4 cup sugar-free seedless raspberry jam
1 Tbsp. HEINZ Balsamic Vinegar
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. orange zest
1/2 tsp. dried thyme leaves
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Let's Make It
Heat large heavy nonstick skillet on medium-high heat. Add chops; cook 4 to 5 min. on each side or until done (145ºF), covering after turning. Transfer chops to plate; cover to keep warm.
Add remaining ingredients to skillet; mix well. Cook and stir on medium-low heat 1 min. or until heated through.
Pour sauce over chops.
Prepare using 1-1/2 tsp. chopped fresh thyme.
To create pork chop fans, spoon 1 Tbsp. sauce onto each of 4 plates. Slice each chop so it can be fanned out; place on top of sauce. Drizzle with remaining sauce.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.