IngredientsThis quick, sautéed pork chop dish illustrates the simple art of making a quick pan sauce. Next time try another jam or jelly you have on hand. Serve chops with pan sauce, hot rice and buttered broccoli spears. Apple-Mustard Glazed Pork Chops 4 boneless pork chops, 3/4-inch thick 1/4 teaspoon coarsely ground black pepper 1 teaspoon vegetable oil 1/4 cup apple juice 2 tablespoons apple jelly 2 tablespoons Dijon-style mustard
Season Chops With Pepper. Heat Oil In Large Nonstick Skillet Over Medium-high Heat; Brown Chops On One Side. Turn Chops; Add Apple Juice, Jelly And Mustard To Skillet. Reduce Heat To Low, Cover And Cook 8 To 10 Minutes.