Dijon mustard and orange marmalade create a spicy, sweet glaze for quick-cooking boneless pork chops. The secret to speedy cooking is to buy thin-cut pork chops or cut thick ones in half horizontally to make a 1/2-inch thick chop.
For this side dish, sweet strawberries combine with peppery arugula for a sweet and tangy salad.
Hot Glazed Pork Chops
3 tablespoons orange marmalade
1 1/2 teaspoons Dijon mustard
Several drops hot pepper sauce
3/4 pound thin-cut boneless pork chops (1/2-inch thick)
2 teaspoons olive oil
Salt and ground black peppercorns
Mix together marmalade and mustard. Add a few drops hot pepper sauce. Set aside. Remove visible fat from pork. Heat oil in a nonstick skillet over medium-high heat. Add pork chops and saute 3 minutes, turn, cover with a lid and cook 3 more minutes or until the pork reaches an internal temperature of at least 145 degrees. Season with salt and pepper to taste. Transfer to individual dinner plates. Add marmalade mixture to the skillet and saute 30 seconds or until marmalade melts, scraping up any brown bits in the pan. Spoon sauce over pork and serve.
Makes 2 servings.
Strawberry Arugula Salad
1 cup strawberries
2 cups washed, ready-to-eat baby arugula
2 tablespoons coarsely chopped walnuts
2 tablespoons favorite vinaigrette
1 cup whole wheat croutons
Cut the strawberries into strips about 1/2-inch thick. Divide the arugula between 2 plates. Add the walnuts and strawberry strips. Drizzle the salad with the dressing. Sprinkle croutons on top.
Makes 2 servings.
Food on 07/13/2016