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Pork Chops with Raspberry Glaze

They say necessity is the mother of invention.. and I suppose the adage applies to cooking as well as anything else! This is what I came up with tonight when what started out as "clean-out-the-fridge-night" turned into psuedo-gourmet satisfaction in just twenty minutes! Serve with mashed potatoes and peas and this quick and easy meal just might earn you rave reviews!

Season 4-6 pork chops w/ salt and pepper, coat bottom of a medium skillet with olive oil and cook chops until browned on each side. Turn heat down super low and start on glaze. My glaze was made in the bottom of a raspberry preserves* jar that I was trying to finish up, which worked well because I could shake all the ingredients together... but I'm sure a small bowl would work too :)

Mix: 2 tablespoons raspberry jam, 1 tablespoon white vinegar, 2 tablespoons raspberry vinegarette salad dressing, 1 tablespoon olive oil, 2 squeezes of the honey bear, 1/4-1/2 teaspoon ginger, and 1/4-1/2 teaspoon cilantro. These measurements are all approximate and could easily be adjusted to suit your taste. Pour over pork chops still in the skillet, turn up heat to medium and cook until glaze has thickened and meat has cooked through. Enjoy!

*This idea would work well with a lot of other jams or jellies, especially orange marmalade.

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