Modified version of Cheryl Maher's "Weeknight Pork Chops"

Modified version of Cheryl Maher's "Weeknight Pork Chops"

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Jeff_Belmont 6

Oceanside, California's cook Cheryl Maher sent in the original which I improvised on based on my materials at hand. Multiple flavors you would rarely combine for fear it would ruin your chops really bring a scrumptious easy to make meal come to life.

Modified from: Weeknight Pork Chops

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30 m or less servings
Serving size has been adjusted!

Original recipe yields 4 servings



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  1. In a large skillet, brown pork chops in oil over medium-high heat for 2-3 minutes on each side.
  2. Meanwhile, In a med microwave-safe bowl, combine the jam, vinegar and mustard. Cover and microwave on high for 25-35 seconds or until heated through, this will render a thinner sauce and will tame the mustard a bit. (Taste it before and after, it's a pretty big difference)
  3. Reserve some of the sauce (about 1/4 to 1/3).
  4. Reduce heat of the pan to medium; baste on sauce and flip chop, baste other side and cook, uncovered, for 5-7 minutes flip chop again and continue for another 5-7 min or until juices run clear.
  5. Drizzle some of the reserved sauce over the chops, serve and enjoy!



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