Subj : NYT E-Z Dinner - 72
To   : All
From : Dave Drum
Date : Thu Feb 01 2024 18:06:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops w/Jammy-Mustard Glaze
 Categories: Five, Pork, Fruits
      Yield: 4 servings
 
      2 tb Cherry, fig, peach or
           - apricot preserves; more
           - if needed
      2 tb Whole-grain mustard; more if
           - needed
      4    (1/2" - 3/4" thick) pork rib
           - chops
           Salt & black pepper
      2 tb Oil
 
  In a small bowl, stir together 1/4 cup water, the
  preserves and the mustard. Set near the stove. Pat the
  pork chops dry, and season all over with salt and
  pepper.
  
  In a large (12") cast-iron skillet, heat the oil over
  medium-high. Add the pork chops and cook, occasionally
  pressing down to make good contact with the skillet,
  until browned, 4 to 5 minutes. Reduce the heat to low,
  flip the chops and cook until opaque on the other side,
  1 to 2 minutes. Pour in the jam-mustard mixture, turn
  off the heat, and let rest for 5 minutes.
  
  Transfer the chops to plates, then return the skillet to
  medium-low heat and simmer, scraping up browned bits,
  until the sauce has thickened slightly, 1 to 3 minutes.
  Taste and adjust seasonings. Every jam is different, so
  if itrCOs too sweet, add more mustard, salt or black
  pepper; if itrCOs too salty, add a little more jam; if
  itrCOs too intense or thick, add a little more water; if
  itrCOs flat, add salt. Spoon sauce over the pork chops.
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... He blows his horn loudest who is lost in the fog.
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