Looking for a quick weeknight meal? Quick Skillet Raspberry Pork Chops are one of my go-to recipes. Ready in under 30 minutes and I can guarantee you there will be no leftovers Last time I served these, I served them with cornbread and roasted vegetables – a winning combination.
Quick Skillet Raspberry Pork Chops
- 1 tablespoon butter
- 4 - 6 boneless pork chops
- 1/2 cup raspberry preserves
- 3 tablespoons dijon mustard
- 1 tablespoon white vinegar
- salt and pepper
Salt and pepper chops on both sides. Heat butter in a large skillet over medium high heat, brown chops on both sides. Combine raspberry preserves, mustard and vinegar in a small bowl. After the chops have browned on both sides, add raspberry mixture to the skillet. Turn chops so both sides are coated. Cover the skillet, reduce heat and simmer for 5 minutes. Serve accompanied with the sauce.