Pork Chops With Tangy Creole Mustard & Pineapple Sauce

• 2 tablespoons olive oil
• 4 pork chops
• salt, to taste
• pepper, to taste
• 12 cup chicken broth
• 34 cup pineapple preserves
• 14 cup creole mustard
• 2 teaspoons cider vinegar
• 1 dash Tabasco sauce
• 1 tablespoon light brown sugar, packed

1. In a large skillet over medium heat (or in an electric skillet), heat the olive oil.
2. Sprinkle pork chops with salt and pepper and add to the skillet.
3. Cook the chops, turning, until well browned.
4. Add the chicken broth.
5. Cover and continue cooking for 10 minutes.
6. Meanwhile, combine remaining ingredients.
7. Add the sauce to the pork chops, turning to coat well.
8. Cook the chops, uncovered, for 15 minutes longer, turning occasionally.

olive oil, pork chops, salt, pepper, chicken broth, pineapple preserves, creole mustard, cider vinegar, tabasco sauce, light brown sugar

Taken from www.food.com/recipe/pork-chops-with-tangy-creole-mustard-pineapple-sauce-286903 (may not work)