Just when you think you've tried them all—along come these pork chops with their flavorful honey mustard and raspberry jam glaze.
What You Need
Original recipe yields 4 servings
1/4 cup GREY POUPON Savory Honey Mustard
3 Tbsp. seedless raspberry jam
1 Tbsp. HEINZ Apple Cider Vinegar
1 Tbsp. olive oil
4 boneless pork chop s (1 lb.), 1/2 inch thick
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Let's Make It
Mix mustard, jam and vinegar until blended.
Heat oil in large skillet on medium-high heat. Add chops; cook 3 to 4 min. on each side or until evenly browned.
Spoon mustard mixture over chops. Bring to boil; cover. Simmer on medium-low heat 2 min. or until chops are done (145ºF) and sauce is heated through. Remove from heat. Let stand 3 min. before serving.
Testing for Doneness in Pork
To be sure pork is fully cooked, check the internal temperature with an instant-read meat thermometer. Insert the thermometer 2 to 2-1/2 inches into the thickest part of the meat, not touching any bones - it should read 145°F. If checking thinner pieces, such as pork chops, insert the thermometer through the side of the meat. After pork registers 145ºF, remove from heat and let it stand 3 min. before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 14g
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.