Pork Chops With Jackie’s Jammy-Mustard Glaze

INGREDIENTS

• Ingredients:

• 2 Tbsp. Jackie’s cherry, fig, peach or apricot jam, plus more if needed

• 2 Tbsp. whole-grain mustard, plus more if needed

• 4 (½- to ¾-inch-thick) pork rib chops (1½ to 2 lbs.)

• Kosher salt and black pepper to taste

• 2 Tbsp. neutral oil (canola or grapeseed)

INSTRUCTIONS

In a small bowl, stir together ¼ cup water, the Jackie’s Jam and set aside. Pat the Pork chops dry, and season all over with salt and pepper.

In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.

Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly,

1 to 3 minutes. Taste and adjust seasonings.

Note: Every jam is different, so if it’s too sweet, add more mustard, salt or black pepper; if it’s too salty, add a little more jam; if it’s too intense or thick, add a little more water; if it’s flat, add salt. Spoon sauce over the pork chops.

Based on a Recipe from the New York Times Cooking

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