Lemon Marmalade Pork Chops
Who says marmalade is only good on toast? Use lemon (or orange if you like) for this sweet and zesty topping for skillet-cooked pork chops. For a pretty finish top the chops with the sauce and a little grated lemon (or orange) peel.
Serves: 4
Cook Time: 15 Minutes
Ingredients
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4 Smithfield Pork Chops
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1 T. lemon pepper
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2 T. cider vinegar
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1/3 c. lemon (or orange) marmalade
Steps
Brush chops with a little oil and sprinkle with lemon pepper. Heat large non-stick skillet over medium-high heat; add chops and brown well on each side (about 8-9 minutes total); remove from pan and keep warm. Lower heat and carefully add vinegar and marmalade to skillet cooking and stirring scraping up any brown bits on the bottom of the pan. Return chips to skillet turning once to coat. Serve chops with any sauce remaining in pan.
Serving Suggestions
Serve with roasted potatoes and asparagus.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
