Happy Friday and National Strawberry Day!

I'm not sure why today is National Strawberry Day, but bring it on! Oh, it's also National Kahlua Day if you want to sip some of that goodness after this fabulous dinner. I pulled the recipe from Robin Takes 5 and I didn't use fresh strawberries in the dish when I wrote it (on purpose - it's intended to be a quick-and-easy weeknight meal). That said, a strawberry garnish (or chocolate-covered strawberries with that Kahlua) would be amazing.

Pork Chops with Strawberry Mustard Sauce

I often add Dijon mustard to sweet preserves to make a sauce. The two flavors balance each other perfectly while creating something new. I used an all-purpose seasoning blend here but you can use a garlic-herb, onion-herb or Italian blend instead.

1 tablespoon olive oil

4 boneless pork loin chops (about 5 ounces each)

1 tablespoon original seasoning blend (preferably salt-free)

1 cup seedless strawberry preserves

1 tablespoon Dijon mustard

2 tablespoons chopped fresh chives

Heat the oil in a large skillet over medium-high heat.  Season both sides of the pork chops with salt, freshly ground black pepper and seasoning.  Add the pork to the hot pan and cook 1 to 2 minutes per side, until golden brown.  Whisk together the preserves and mustard and add the mixture to the pan.  Bring to a simmer.  Simmer for 3 minutes, until the pork is tender.  Top the chops with chives just before serving.

Serves 4

Nutrients per serving: Calories: 440, Fat: 11g, Saturated Fat: 3g, Cholesterol: 98mg, Carbohydrate: 52g, Protein: 33g, Fiber: 0g, Sodium: 154mg



Photo: antpkr