What a wonderfully quick and flavorful dinner! Dinner in no time flat and you’re entire family we’ll be asking for more!

4 pork chops (bone in)

1 teaspoon olive oil

Kosher salt and ground black pepper to taste

1/2 cup raspberry jelly or other red jelly (not jam)

1 tablespoon Dijon mustard

1/4 cup cider vinegar

Patting your pork chops dry will help them to brown better. Heat a non-stick skillet and add olive oil. Season pork chops with salt and pepper to taste and brown on both sides about two minutes.

While the pork chops are browning, mix together the raspberry jelly and Dijon mustard. Spoon the sauce over the pork chops and cover with apple cider vinegar, cover with a lid and simmer on low for about 20 minutes or until chops are cooked through and tender. Be careful not to dry out your pork. Remove chops from the pan and add the cider vinegar.