3 tablespoons orange marmalade
2 tablespoons soy sauce
1 teaspoon coarse grained Dijon mustard
⅛ teaspoon crushed hot red pepper flakes (optional)
¼ cup water
4 centre cut loin pork chops with bone (about 4 ounces each), ½” thick, trimmed
¼ teaspoon freshly ground black pepper
1 teaspoon vegetable oil
½ cup thinly sliced green onion
orange slices for garnish
In a small bowl, combine marmalade, soy sauce, mustard and hot pepper flakes. Stir in water until well blended. Set aside. Season pork chops with black pepper. In a nonstick skillet, heat oil over medium-high heat. Add chops; cook until lightly browned, turning once, about 2 minutes per side. Spoon marmalade mixture over chops; bring to boil. Reduce heat to low. Cover and simmer until tender, about 15 minutes. Stir in green onions. Place on serving plates and garnish with orange slices. Serve with any pan juices on the side.
Variation: If you do not have orange marmalade, you can substitute another flavour of jam or jelly. Apricot preserves, red currant jelly or plum jam are good choices. For an exotic flavour, add a pinch of ground ginger to the jam mixture.
*When cooking with jam, watch carefully to avoid scorching and stir from time to time. The high sugar content in jam means that it can burn easily.
*Dijon mustard, made from brown mustard seeds, wine and seasonings, can range in flavour from mild to sharp and in texture from coarse to smooth.
*With steamed broccoli you have got a quick and delicious meal.