- 4 pork chops
- 1 tbsp oil
- 1/2 cup vegetable stock
- 1/4 cup apricot jam
- 3 tbsp grainy mustard
- 1/2 tsp pepper
- Cook 4 bone-in pork chops (2,5cm thick) in 1 tbsp oil for 10 to 12 minutes or until cooked through, turning once. Transfer pork to plate. To frying pan, add 1/2 cup vegetable stock, 1/4 cup apricot jam, 3 tbsp grainy mustard and 1/2 tsp pepper.
- Cook for 3 minutes, stirring and scraping. Top the pork with mustard sauce. Serve with wild rice and steamed green beans.
EACH SERVING About 2 100kJ, 34g protein, 40g carbohydrate, 24g fat (7g saturated), 5g fibre.
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