Honey-Raspberry Pork Chops

4 boneless pork loin chops, cut 1 inch thick
2 tbsp. all-purpose flour
1/3 cup Grey Poupon Honey Mustard
1/4 cup seedless raspberry jam
2 tbsp. cider vinegar
1 tbsp. olive oil
1 tbsp. chopped fresh parsley

Directions:

Coat pork chops with flour, shaking off excess. In small bowl, combine mustard, raspberry jam and vinegar; set aside. In large skillet, over medium-high heat, brown pork chops on both sides in hot oil. Add mustard mixture. Heat to a boil; reduce heat. Cover; simmer for 10 minutes or until done. Sprinkle with parsley.

User Reviews:

This was really good! Will definitly make this again.

Submitted by Carol on December 04, 2003

Simple and yummy! Like the other reviewer, I didn't have raspberry jam so I used boysenberry. Didn't have Grey Poupon Honey Mustard, so I used dijon and added some honey. Can't make sense of the last reviewer's comments regarding the measurements and difficulty to prepare-- I think they may belong on another recipe. We thought this was great!

Submitted by kathleen on December 01, 2002

Not so easy to prepare. Please explain what measurement is 5/12 cups & 5/16 cups.I used my best guess. I am not sure if I used the correct combination. So I really can't say if it was prepared correctly. I enjoyed but me family didn't.

Submitted by Joe on December 04, 2001

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