Thinly cut chops are terrific for a weekday meal. Fresh ginger gives the sauce a bit more bite. Serve with roasted potato spears and steamed mixed vegetables.
Ingredients
- 4 boneless pork chops (1/2-inch thick)
- 1 teaspoon vegetable oil
- 8 ounces preserves (plum)
- 2 teaspoons ground ginger
- 2 teaspoons ground ginger
- 1 tablespoon fresh ginger
- 3 tablespoons cider vinegar
Directions
- Heat oil in large nonstick skillet over medium-high heat. Brown chops 2 minutes on one side, turn; stir together remaining ingredients and add to skillet. Cover skillet, lower heat and simmer 5 minutes until internal temperature on a thermometer reads 145 degrees F followed by a 3-minute rest time.
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