Easy Raspberry Pork Chops

I made this dish last week for my husband and I and we really enjoyed it. The flavor is wonderful and the dish is simple and fast. While the meat simmered on the stove and the potatoes cooked in the microwave, I made a salad, and dinner was ready. With thoughts of Valentine's Day this weekend, this would be a terrific meal to serve.

Tomorrow I will post the recipe for the whole wheat bread that I mentioned in my post with the split pea soup. A loaf of warm homemade bread would also be greatly appreciated with this meal and would surely say, "I love you" to your family and friends.

Recipe:
4 boneless pork loin chops (about 5 ounces each)
canola oil for frying
1/4 cup cider vinegar
1/4 cup seedless raspberry jam
1 tablespoon prepared mustard

1. In a large skillet over medium heat, brown pork chops in oil on both sides.
2. While meat is frying, whisk vinegar, jam and mustard in a small bowl.
3. Add liquid to skillet. Reduce heat; cover and simmer for 10-15 minutes or until the meat juices run clear. I used an instant read thermometer. Be careful to not overcook and dry out the meat. Remove the pork and cover to keep warm.
4. Cook the sauce over medium-high heat to reduce by half and thicken. Stir occasionally and keep an eye on the sauce so it doesn't burn. Spoon the sauce over the pork chops and serve.