Weeknight Pork Chops: Skillet glazed

Name: Weeknight Pork Chops: Skillet glazed
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps cider vinegar; 1 Tbsp prepared mustard; 4 bone-in pork loin chops; 59 milliliters seedless strawberry jam; 1 Tbsp vegetable oil

Weeknight Pork Chops: Skillet glazed might be just the main course you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 301 calories, 29g of protein, and 13g of fat per serving. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up cider vinegar, vegetable oil, pork loin chops, and a few other things to make it today. To use up the strawberry jam you could follow this main course with the Strawberry Jam Quick Bread as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Ingredients

Servings:

2Tbsps

cider vinegar 1Tbsp

prepared mustard 4

bone-in pork loin chops 59milliliters

seedless strawberry jam 1Tbsp

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Left Coast Cellars Truffle Hill Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 21 dollars.

Left Coast Cellars Truffle Hill Chardonnay

No butter, no vanilla, but maybe just a bit of cream... what Chardonnay tastes like when it lets its hair down. Flinty with Golden apples, baken pears, spice and fig on a refreshing frame, sur lie aged for just 9 months.This Chardonnay is delicious with French country dishes. The flavors in the wine make you wish for Pate and a hunk of crusty bread, some rich creamy cheese and perhaps a slice of quiche. Try with potted salmon rillettes, crab cakes and a salad of pears, walnuts and Oregon Rogue Creamery blue cheese.