Pork Chops With Tangy Creole Mustard and Pineapple Sauce

By Diana Rattray

southernfood.about.com

Tangy Pork Chops

Diana Rattray

Use boneless or bone-in pork chops in this recipe for pork chops with a flavorful sauce. This dish can also be made in an electric skillet.

Ingredients:

• 2 tablespoons olive oil
• 4 pork chops
• salt and pepper
• 1/2 cup chicken broth
• 3/4 cup pineapple preserves
• 1/4 cup Creole mustard
• 2 teaspoons cider vinegar
• dash Tabasco sauce
• 1 heaping tablespoon light brown sugar, packed

Preparation:

In a large skillet over medium heat (or in an electric skillet), heat the olive oil. Sprinkle pork chops with salt and pepper and add to the skillet. Cook the chops, turning, until well browned. Add the chicken broth. Cover and continue cooking for 10 minutes.

Meanwhile, combine remaining ingredients. Add the sauce to the pork chops, turning to coat well. Cook the chops, uncovered, for 15 minutes longer, turning occasionally.
Serves 4.