Honey-Raspberry Pork Chops

• 1/4 cup GREY POUPON Savory Honey Mustard
• 3 Tbsp. seedless raspberry jam
• 1 Tbsp. HEINZ Apple Cider Vinegar
• 1 Tbsp. olive oil
• 4 boneless pork chops (1 lb.), 1/2 inch thick

1. Mix mustard, jam and vinegar until blended.
2. Heat oil in large skillet on medium-high heat.
3. Add chops; cook 3 to 4 min.
4. on each side or until evenly browned.
5. Spoon mustard mixture over chops.
6. Bring to boil; cover.
7. Simmer on medium-low heat 2 min.
8. or until chops are done (145 degrees F) and sauce is heated through.
9. Remove from heat.
10. Let stand 3 min.
11. before serving.

honey, seedless raspberry jam, apple cider vinegar, olive oil, pork chops

Taken from www.kraftrecipes.com/recipes/honey-raspberry-pork-chops-160090.aspx (may not work)