Quickly sautéed
chops are glazed with pan juices and marmalade in this quick
skillet supper. Another time, try lemon marmalade or raspberry
jam. Serve with hot couscous and a green vegetable.
Orange-Marmalade
Sirloin Chops
- 4 boneless pork sirloin
chops, 1-inch thick
2 to 3 teaspoons lemon pepper
2 tablespoons cider vinegar
1/4 cup orange marmalade
- Heat heavy skillet over
medium-high heat. Brush with a little oil. Sprinkle lemon pepper
on both sides of each pork chop. Add chops to heated skillet
and cook for 10 to 12 minutes, turning once. Remove chops from
pan; keep warm.
- Carefully add vinegar
to skillet, scraping up any brown bits. Stir in marmalade. Return
chops to skillet, turning once to coat. Serve immediately.
Serves 6.
Recipe provided courtesy
of Pork, Be Inspired®.
