• NYT E-Z Dinner - 72

    From Dave Drum@1:2320/105 to All on Thu Feb 1 17:35:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pork Chops w/Jammy-Mustard Glaze
    Categories: Five, Pork, Fruits
    Yield: 4 servings

    2 tb Cherry, fig, peach or
    - apricot preserves; more
    - if needed
    2 tb Whole-grain mustard; more if
    - needed
    4 (1/2" - 3/4" thick) pork rib
    - chops
    Salt & black pepper
    2 tb Oil

    In a small bowl, stir together 1/4 cup water, the
    preserves and the mustard. Set near the stove. Pat the
    pork chops dry, and season all over with salt and

    In a large (12") cast-iron skillet, heat the oil over
    medium-high. Add the pork chops and cook, occasionally
    pressing down to make good contact with the skillet,
    until browned, 4 to 5 minutes. Reduce the heat to low,
    flip the chops and cook until opaque on the other side,
    1 to 2 minutes. Pour in the jam-mustard mixture, turn
    off the heat, and let rest for 5 minutes.

    Transfer the chops to plates, then return the skillet to
    medium-low heat and simmer, scraping up browned bits,
    until the sauce has thickened slightly, 1 to 3 minutes.
    Taste and adjust seasonings. Every jam is different, so
    if itrCOs too sweet, add more mustard, salt or black
    pepper; if itrCOs too salty, add a little more jam; if
    itrCOs too intense or thick, add a little more water; if
    itrCOs flat, add salt. Spoon sauce over the pork chops.

    By: Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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