A more sophisticated version of Dijon Pork Chops, but without much more work. Serve these with a watercress salad and mashed potatoes.
1 teaspoon olive oil
4 boneless pork chops (about 1¾ to 2 pounds)
1 teaspoon kosher salt
½ to 1 teaspoon black pepper
2 tablespoons apricot or peach preserves
3 heaping tablespoons Dijon mustard
2 teaspoons light brown sugar
1 tablespoon balsamic vinegar
1. Place a large skillet over medium-high heat and when it is hot, add the oil. Sprinkle the chops with the salt and pepper, and place in the skillet. Cook until well browned, about 4 to 5 minutes on each side. Add the preserves, mustard, and brown sugar, and stir until the chops are well coated. Transfer the chops to a platter.
2. Raise the heat to high and add the balsamic vinegar. Bring to a boil, stirring well. Pour the mixture over the chops and serve immediately.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)