Honeyed Raspberry Pork Chops

Serves 4

4 boneless pork chops

2 T. all-purpose flour

1/3 c. honey mustard

1/4 c. raspberry jam

2 T. cider vinegar

1 T. olive oil

1 T. fresh parsley, chopped

Dredge pork chops in flour, shaking off any excess. In a small bowl, combine mustard, jam and vinegar; set aside. Heat oil in a large skillet over medium heat. Add pork chops and sauté until golden on both sides. Stir in mustard mixture; bring to a boil. Reduce heat and simmer for 10 minutes, until pork chops are no longer pink in the center. Sprinkle with parsley.

Jams and preserves keep well, so pick up a few jars of local specialties like beach plum, peach or boysenberry on family vacations. Later, use them to bake up jam bars, linzer cookies or thumbprints...the flavors will bring back happy family memories!