Ingredients

• 2 TBS butter, divided
• 4 pork chops, 1/2” thick
• Salt & pepper to taste
• 1/4 c apricot spreadable fruit
• 4 sliced green onions
• 1/8 c Dijon mustard
• 1 TBS cider vinegar

Directions

1. In a skillet, melt 1 TBS butter over medium-high heat, add pork chops, salt and pepper to taste, then sauté for about 4 mins on each side. Remove chops from pan and keep warm. Now add the remaining TBS of butter, the jam, the onion, mustard, and vinegar to the pan. Bring to a boil, lower the heat, and simmer 3-4 mins, covered. Add chops back into the sauce and heat through thoroughly. Serve with sauce on top of chops.

2. As an alternative, you can use chicken. I chop mine, cook it in the sauce, and serve it over rice.

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