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Honey-Raspberry Pork Chops

Author/Submitted by:
Servings: 4
Categories: Haven't Tried / Main Dish / Pork

4    boneless pork top loin chops, cut 1 inch thick
2  tablespoons  all-purpose flour
1/3  cup  honey mustard
1/4  cup  raspberry jam, seedless
2  tablespoons  cider vinegar
1  tablespoon  olive oil
1  tablespoon  chopped fresh parsley

1. Coat pork chops with flour, shaking off excess. In small bowl, combine mustard, raspberry jam and vinegar; set aside.

2. In large skillet, over medium-high heat, brown pork chops on both sides in hot oil.

3. Add mustard mixture.

4. Heat to a boil; reduce heat.

5. Cover; simmer for 10 minutes or until done. Sprinkle with parsley.

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