Source: National Pork Board

This quick, sauteed pork chop dish illustrates the simple art of making a quick pan sauce.

Servings

4 boneless pork chops , 3/4-inch thick
0.25 tsp black pepper
1 tsp vegetable oil
0.25 cup apple juice
2 tbsp Jelly, apple
2 tbsp Mustard, dijon

1 Season chops with pepper. Heat oil in large nonstick skillet over medium high heat; brown chops on one side.
2 Turn chops, add apple juice, jelly, and mustard to skillet. Reduce heat to low, cover and cook 8-10 minutes.

Next time try another jam or jelly you have on hand. Serve chops with pan sauce, hot rice, and buttered broccoli spears.