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Very Berry Pork Chops

 
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Times:

10 minutes prep, 15 minutes cook
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Ingredients:

4 pork chops, 3/4-inch thick
2 teaspoons vegetable oil
1/4 cup strawberry preserves
1 tablespoon mustard
1/4 cup cider vinegar
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Cooking Directions:

Heat oil in large skillet over medium-high heat. Add pork chops, cook and turn until brown on both sides. Reduce heat to low. In small bowl, stir together strawberry preserves, mustard and vinegar. Pour sauce over pork chops. Cover pan. Cook pork chops for 10 minutes, or until the sauce has thickened and until internal temperature on a thermometer reads 160 degrees F. To serve, spoon glaze over each chop.

Serves 4.

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Serving Suggestions:

Pork and fruit combinations appeal to kids' fondness of sweet flavors. Have little cooks help with measuring and stirring. Serve with oven baked potato wedges and corn.

Nutrition Icon

Nutrition:

Calories: 223 calories
Protein: 26 grams
Fat: 9 grams
Sodium: 110 milligrams
Cholesterol: 65 milligrams
Saturated Fat: 1 grams
Carbohydrates: 14 grams
Random Grilling Tip:
Chops are best prepared by grilling directly over the coals.

 
 
 
 
 
Recipe Detail

Ratings

 
  See Reviews By 1 Users
 

easy
by Maria 06/29/2010
Didn't have Apple Cider vinegar, so I used Red Wine Vinegar, it was good.
Buying/Handling/Storing Tip:

Cutlets also may come from the leg or from a tenderloin that has been sliced crosswise and flattened. Supermarkets may label thin slices of cutlet as scaloppini.


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

Traditional cutlets are great for quick meals and casual dining. They may be prepared to stand alone as a dinner entrée or may be used in sandwiches. Cutlets are best when quickly cooked, either by sautéing or grilling.


More Butcher Tips
About the Cut

A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.


Learn About the Pork Cuts
Cooking Method: Braising
COOKING BASICS:
1. Coat meat lightly with seasoned flour, if desired.
2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3. Cover meat with desired liquid(s).
4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

More about this cooking method
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