Ingredients
- 4 rib (thin)
- 1/4 apricot preserves
- 120 ml hellmanns dijonnaise creamy mustard blend
- 30 gr green onions (sliced)
- 16 ml soy sauce
- 16 ml mazola corn oil
1. In large skillet heat corn oil over medium-high heat. Add pork chops; cook until lightly browned on both sides and thoroughly cooked. Remove chops from skillet; drain fat.
2. In small bowl combine creamy mustard blend, apricot preserves, green onions and soy sauce; pour into skillet. Cook over low heat, stirring until slightly thickened.
3. Return pork chops to skillet, turning to coat. Heat through.
