Jammed Pork Chops
Growing up in our house, “the other chicken” was pork chops! We got pork chops almost as often as we did chicken, tuna and noodles and spaghetti. This one started out as an interesting idea from the NYT Cooking site and then I jacked it up a bit.
2 Tbs fruit preserves of your preference, plus more if needed
3 Tbs whole-grain mustard, plus more if needed
4 – 6(1/2- to 3/4-inch-thick) pork chops (1 1/2 to 2 pounds)
1/2 tsp TJ’s Chili Lime spice
2 Tbs neutral oil
Salt Substitute and pepper to taste
1/4 cup Cold Water
- Pat the pork chops dry, and season all over with salt substitute and pepper to taste,
In a small bowl, mix preserves, mustard, Chili Lime spice and water. Set aside on counter.
In a large (12-inch) 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.
- Plate the chops.
- Return the skillet to medium-low heat and simmer juices, scraping up browned bits, until the sauce has thickened slightly, ~3 minutes. Taste sauce and adjust seasonings. Every jam is different, so if it’s too sweet, add more mustard, salt substitute or black pepper; if it’s too salty, add a little more jam; if it’s too intense or thick, add a little more water; if it’s flat, add TJ Chili Lime spice.
- Spoon sauce over the pork chops and serve.