Family looking for something saucy for dinner. This recipe from Ginny (Virginia) Becker of Great Falls won first place at Montana State Fair and will win for your dinner. Serve with roasted potatoes and mixed greens salad.
- 6 ribeye (rib) pork chops (3/4-inch thick, boneless OR bone-in)
- 4 cloves garlic (minced)
- 2/3 cup apple jelly
- 2/3 cup ketchup
- 2 tablespoons vinegar
- 2 teaspoons chili powder
- nonstick cooking spray
- Combine apple jelly, catsup, vinegar and chili powder in a medium-sized saucepan. Bring to boil, stirring frequently. Remove from heat.
- Spray a large skillet with nonstick cooking spray. Heat skillet over medium heat. Brown chops on one side for 2-3 minutes. Turn over and top each chop with crushed garlic. When browned on second side (about 2-3 minutes), spoon about 1 cup of the sauce over meat. Cover skillet and cook about 6 minutes longer or until internal temperature is 145 degrees F. Allow to rest for 3 minutes before serving with remaining sauce.