![]() ![]() I double everything in the sauce except the vinegar. TIP: When I make this for company I always double the sauce. Personally, I use the full 2 tablespoons - it is just right for my taste. Give it a taste to see how that works for you. NOTE: If you aren't a fan of the tang vinegar offers, I advise to add 1 tablespoon of the white wine vinegar instead of 2 and then reduce the sauce to desired consistency. Give it a taste and adjust as needed to suit your tastes. Bring to a boil, and cook for 2 to 3 minutes or until sauce is reduced to desired consistency (sauce will thicken as it cools). In the same skillet, combine 1/4 cup seedless raspberry jam, 2 tablespoons orange juice, and 2 tablespoons white wine vinegar.If your chops are extra thick they might need more time in the skillet or you can place them in a 200☏ oven until cooked through. Remove from skillet and set aside to rest. Check temperature in the thickest part of the pork chop with an instant read thermometer. Cook pork chops for 3-4 minutes on each side to get a good sear on both sides. Melt 1 tablespoon butter and 1 tablespoon olive oil in a skillet over mid-high heat.(This is easily doubled if you are making extra chops) In a small bowl combine 1 teaspoon fresh thyme leaves with 1/2 teaspoon dried sage, 1/4 teaspoon kosher salt, & 1/4 teaspoon freshly cracked black pepper.4 Smithfield All Natural Boneless Pork Chops.1/4 teaspoon freshly cracked black pepper.Pan-Seared Boneless Pork Chops By Life Tastes Good ![]()
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