Raspberry Mustard Porkchops
Recipe by Kitchen Groovy
2 T canola oil
4 Boneless Pork Chops
1/4 C chopped onion
1/3 C fruity white wine, such as Riesling
1/4 C Dijon Mustard
1/4 C Robert Rothschild Hot Pepper Raspberry Preserves (or any raspberry jam)
1/8 tsp. garlic powder
1 tsp. dried thyme leaves
Salt and Pepper, to taste
In a small bowl, combine 1/4 C dijon mustard with 1/4 C raspberry preserves. Set aside.
Heat a large non-stick skillet over medium high heat for 2 minutes. Add canola oil, swirl to coat. Add pork chops to skillet; cook until internal temperature reaches 150-155 degrees. Transfer pork chops to a plate; cover and keep warm.
Add onion to skillet; cook until lightly browned. Add garlic powder; stir to combine. Remove skillet from heat; stir in wine, scraping up browned bits from bottom of skillet. Add mustard and jam sauce with thyme; cook until thickened (about 3-4 minutes). Return pork to skillet; turning chops to coat with sauce. Season with salt and pepper.