Honey Raspberry Pork Chops

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  • 4 (1-inch thick) boneless pork loin chops
  • 2 tablespoons all-purpose flour
  • 1/3 cup Grey Poupon honey mustard
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley


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

Yield: 4 servings

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