Although we are not huge meat eaters, we sometimes eat an occasional pork chop. We are Bulgarians, after all, and pork is by far the most popular meat in our country, especially during winter months.
It’s incredible how many different recipes for pork exist – quick and easy, slowly cooked and elaborate, and also from virtually any type of cut. It’s freezing outside, and we can’t even think of barbeque, but this method is almost as easy. In fact we find it to be one of the best ways to cook boneless pork chops.
I guess to some of you the sauce main ingredients may sound a bit strange. I admit the use of fruit jelly and mustard sounded bizarre to me too, but I gave it a go and since then it is our favorite way to have our quick and delicious winter pork chops. The recipe I tried the first time was
Prep and cooking time: 20- 25 minutes
4 boneless pork chops
Freshly ground pepper mix
1/2 cup quince jelly (or red currant jelly, if you already have it)
3 tbsp of Dijon mustard
3 tbsp white vinegar (or apple vinegar)
Season the pat dried chops with salt and pepper mix from both sides.
Heat a large no sticking pan on medium high heat. Brown the pork chops on one side for about a minute or two, than turn and lightly brown the other side.
Meanwhile in a bowl mix the mustard and quince jelly.
Spread the sauce over the chops. Reduce the heat and cover the pan. Cook for 5-10 minutes, until the chops are cooked through. The time will depend on how thick the chops are – thinner will cook quickly, but thicker cuts may take longer).
Remove the pork chops from the pan, placing them in a plate.
Add vinegar to the pan and increase the heat to high. Stirring, boil down the sauce for about 2 minutes, until the smell of vinegar evaporates and the sauce is thick enough. Add in the pan any juices that will eventually release from the chops.
Serve the pork chops with the sauce spooned over them.