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Raspberry Pork Chops

• 4 boneless pork loin chops
• 1 TBS canola oil
• 1/4 c. cider vinegar
• 1/4 c. seedless raspberry jam
• 1 TBS prepared mustard

In a large skillet over medium heat, brown pork chops on both sides. Stir in the vinegar, jam and mustard. Reduce heat. Cover and simmer for 10-15 minutes or until the meat juices run clear. Remove chops and keep warm.<

Cook sauce over high heat until reduced by half, stirring occasionally. Spoon over pork chops.

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