Serves: 4
Total Calories: 339

1/2 cup cherry all fruit jam
1/4 cup Dijon style mustard
1 tablespoon olive oil (more if chops are extremely lean)
4 pork chops bonein, about 8-12 ounces each
salt and pepper
2 tablespoons balsamic vinegar

Combine cherry jam and Dijon mustard. Put olive oil in large sauté pan and heat over medium-high heat. Add chops and quickly brown on both sides (about 3 minutes per side). Add salt and pepper. Reduce heat to low, and spoon jam/mustard mixture over the tops of the chops. Cover and cook at a slow simmer about 20 minutes, turning chops every so often. After about 20 minutes remove chops from pan to a warm plate, and cover with tented aluminum foil. Bring heat up to high, add balsamic vinegar, and stir. Cook at a steady fast simmer, stirring continuously, to reduce sauce to a thicker consistency. When it’s thickened up to the consistency of nice rich gravy, pour it over the chops and serve. This dish is wonderful with Wild Rice Pilaf with Cherries, Zucchini, and Carrots (p. 146) or Rosemary Garlic Fingerling Potatoes (p. 143) and steamed asparagus or a simple green salad.

Nutritional Facts:

Serves: 4
Total Calories: 339
Calories from Fat: 124

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