Pork and fruit combinations appeal to kids' fondness of sweet flavors. Have little cooks help with measuring and stirring. Serve with oven baked potato wedges and corn.
- 4 pork chops (3/4-inch thick)
- 2 teaspoons vegetable oil
- 1/4 cup strawberry preserves
- 1 tablespoon mustard
- 1/4 cup cider vinegar
- Heat oil in large skillet over medium-high heat. Add pork chops, cook and turn until brown on both sides. Reduce heat to low. In small bowl, stir together strawberry preserves, mustard and vinegar. Pour sauce over pork chops. Cover pan. Cook pork chops for 8 minutes, or until the sauce has thickened and until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. To serve, spoon glaze over each chop.