Subj : NYT E-Z Dinner - 72
To : All
From : Dave Drum
Date : Thu Feb 01 2024 18:06:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Chops w/Jammy-Mustard Glaze
Categories: Five, Pork, Fruits
Yield: 4 servings
2 tb Cherry, fig, peach or
- apricot preserves; more
- if needed
2 tb Whole-grain mustard; more if
- needed
4 (1/2" - 3/4" thick) pork rib
- chops
Salt & black pepper
2 tb Oil
In a small bowl, stir together 1/4 cup water, the
preserves and the mustard. Set near the stove. Pat the
pork chops dry, and season all over with salt and
pepper.
In a large (12") cast-iron skillet, heat the oil over
medium-high. Add the pork chops and cook, occasionally
pressing down to make good contact with the skillet,
until browned, 4 to 5 minutes. Reduce the heat to low,
flip the chops and cook until opaque on the other side,
1 to 2 minutes. Pour in the jam-mustard mixture, turn
off the heat, and let rest for 5 minutes.
Transfer the chops to plates, then return the skillet to
medium-low heat and simmer, scraping up browned bits,
until the sauce has thickened slightly, 1 to 3 minutes.
Taste and adjust seasonings. Every jam is different, so
if itrCOs too sweet, add more mustard, salt or black
pepper; if itrCOs too salty, add a little more jam; if
itrCOs too intense or thick, add a little more water; if
itrCOs flat, add salt. Spoon sauce over the pork chops.
By: Ali Slagle
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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