Pork Chops with Raspberry Mustard Sauce
- 4 boneless pork chops
- 1 shallot
- 2 tablespoons Smithwich's beer
- 2 tsp raspberry jelly
- 1 tsp Dijon mustard
- 1 tsp red wine vinegar
- salt and pepper
- I pan seared the pork chops on medium heat for about 4 minutes per side. Removed the chops from the pan and added 1 diced shallot and the beer. Cook the shallots for about 2 minutes. Meanwhile mix jelly, mustard, vinegar, and salt/pepper to small plastic container and shake until well mixed. Add mixture back to the pan. Drizzle mixture over pork chops and serve.
This meal helped me get through a rough night after work. I was exhausted and I had the rest of the weekend to work and be on call. I was ready to get take out but my husband was really craving the pork chops I had in the fridge. It turned out as a great blessing. Cooking the meal made me forget for a little while about work, and just relax and cook and eat a great tasting meal!! I got the idea for this sauce from one of Rachael Ray's talk shows. It was one of the bottom of the jar recipes. I added the shallots and beer to get all of the great pork bits from the pan. I stole some of the beer from the bottle my husband was drinking!! The pork chops were wonderful. I served it with my easy garlic smashed potatoes, and our favorite way to have broccoli which is roasted.