4 bone-in pork chops1 tbsp vegetable oil
1/4 cup seedless strawberry jam
2 tbsp cider vinegar
1 tbsp prepared mustard
In a large skillet, brown pork chops in oil over medium-high heat for 2-3 minutes on ecah side. Reduce heat, cook uncovered for 10 -15 minutes or until juices run clear.
In a small microwave-safe bowl, combine the jam, vinegar and mustard. Cover and microwave on high for 20-25 seconds or until heated through. Serve over the pork chops.
I served these with broccoli and swirled dill rolls, another family favorite!