Pork Chops in Plum Jam & Dijon Mustard

This is definitely a FOODIE day - I made several posts today! Actually, the 4 earlier posts (Buttery Apple Tort, Zucchini Bake, Tzatiki and Mediterranean Salad) are what I served to the Mommy Group today for lunch. They really enjoyed what I served!

Since I was a little tired from preparing all that food earlier this day, I wanted to make a quick and simple dinner. Also, I needed to finish up all the meat in the freezer as the freezer badly needs to be defrosted this week. I found a recipe in www.elise.com wherein the pork chops were simmered in Black currant jelly and dijon mustard. As I did not have black currant jelly, I used some of the delicious home-made Victoria Plum Jam that Vegar´s mom sends us every year (I can hardly wait for this year´s batch of Plum Jam and Forest Berry-Mix Jam as my supply is running dangerously low. Now that´s another story!).

Anyway, this pork chop recipe has a nice sweet and tangy taste. I think it can also be a good barbeque marinade...

2 big pork chops
1/2c Plum jam (or Black Currant jelly)
2 tbsp Dijon Mustard
salt and pepper to taste
1 tbsp olive oil for frying

1. Sprinkle salt and pepper onto each side of the pork chops.
2. Fry each side of the pork chop in olive oil for 1 minute (until it is slightly browned). This helps seal the juice in.
3. Mix together the Plum jam and Dijon Mustard. Then pour onto the pork chops.
4. Let it simmer for about 20 minutes.

The sauce can be used as a gravy. If it gets too thick, just add a little bit of water and simmer.