4 boneless pork loin chops, cut 1 inch thick
2 tablespoons all-purpose flour
1/3 cup Grey Poupon Honey Mustard
1/4 cup seedless raspberry jam
2 tablespoons cinder vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
Coat pork chops with flour, shaking off excess. In small bowl, combine mustard, raspberry jam and vinegar; set aside. In large skillet, over medium-high heat, brown pork chops on both sides in hot oil. Add mustard mixture.
Heat to a boil; reduce heat. Cover; simmer for 10 minutes or until done. Sprinkle with Parsley.
Serves 4.