Pork Chops With Jammy-Mustard Glaze
, 4 servings
Pan-seared pork chops finished in a sweet-tangy glaze of fruit preserves and whole-grain mustard.
| 60 ml water | Stir water, preserves & mustard | Pour in glaze, rest off heat 5 min | Plate chops, simmer sauce 1-3 min | Adjust seasoning, spoon over chops | ||
| 40 g cherry, fig, peach or apricot preserves, plus more if needed | ||||||
| 30 g whole-grain mustard, plus more if needed | ||||||
| 4 (1/2- to 3/4-inch / 1.5- to 2-cm thick) pork rib chops (1 1/2 to 2 lb / 680 to 900 g), patted dry | Pat chops dry, season | Brown chops in oil, 4-5 min | Flip, cook on low 1-2 min | |||
| Kosher salt and black pepper | ||||||
| 30 ml neutral oil (canola or grapeseed) |
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