Honey - Raspberry Pork Chops
4 boneless pork loin chops, 1 inch thick
2 tablespoons all-purpose flour
1/3 cup honey mustard
1/4 cup raspberry jam
2 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon parsley
Coat pork chops with flour, shaking off excess. In a small bowl
combine mustard, raspberry jam and vinegar. Set aside.
In a large skillet, over medium high heat, brown pork chops on both
sides in hot oil. Add mustard mixture, bring to a boil, reduce
heat, cover and simmer 10 minutes.
Sprinkle with parsley and serve.