I first stuck this in the middle of another thread and I'm afraid it will get lost - so I'm giving it its own thread.
I developed this for the next book - and if anyone would like, I would love for any/all of you to try it and let me know what you think.
(and please be brutal in your testing)
Jammed Up Pork Chops
4 ea pork chops, bone in or boneless, 3/4" thick
8 oz jar of fruit/jalapeno jam (I used Black cherry/jalapeno)
1 T. Dijon Mustard
1/2 c beef stock or broth
Preheat oven to 350 F.
Flour and season the pork chops and brown in an oiled skillet over medium high heat until golden; turn over and saute 1 more minute.
While the chops are browning, mix together the jam, Dijon and the beef stock. Season with a little salt.
When chops have cooked for one minute on second side, remove the pan from heat and spoon the jam mixture over the chops; cover as completely as possible.
Cover the skillet and bake in the oven for 20-30 minutes or to an internal temperature of 145F.
------
Notes:
cj tips: if thicker chops are used, increase cooking time.
Check out side dishes to suggest: fennel, rice w/, something different
Description:
"I developed this Jan. 23, 09"
I developed this for the next book - and if anyone would like, I would love for any/all of you to try it and let me know what you think.
(and please be brutal in your testing)
Jammed Up Pork Chops
4 ea pork chops, bone in or boneless, 3/4" thick
8 oz jar of fruit/jalapeno jam (I used Black cherry/jalapeno)
1 T. Dijon Mustard
1/2 c beef stock or broth
Preheat oven to 350 F.
Flour and season the pork chops and brown in an oiled skillet over medium high heat until golden; turn over and saute 1 more minute.
While the chops are browning, mix together the jam, Dijon and the beef stock. Season with a little salt.
When chops have cooked for one minute on second side, remove the pan from heat and spoon the jam mixture over the chops; cover as completely as possible.
Cover the skillet and bake in the oven for 20-30 minutes or to an internal temperature of 145F.
------
Notes:
cj tips: if thicker chops are used, increase cooking time.
Check out side dishes to suggest: fennel, rice w/, something different
Description:
"I developed this Jan. 23, 09"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com