While the chops are cooking, steam the beans and cook the rice — in minutes — in the microwave.
Servings and Ingredients
|1 tsp.||ground sage|
|¼ tsp.||Hy-Vee ground black pepper|
|2||thick-cut, bone-in smoked pork chops, about 15 oz total|
|1 tbsp.||Hy-Vee Select olive oil|
|½ c.||Hy-Vee peach preserves|
|1 tbsp.||Hy-Vee Dijon mustard|
|White rice, hot cooked, optional|
|Fresh green beans, boiled, optional|
Things To Grab
- Large skillet
- Small bowl
- Meat thermometer
- Combine sage and pepper; rub seasoning mixture into pork chops.
- In a large skillet, heat oil over medium-high heat. Add chops to skillet. Cook for 5 minutes, turning once halfway through.
In a small bowl, combine preserves, water and mustard. Pour over chops in skillet. Reduce heat to medium. Cook, covered, until cooked through (145 degrees), about 5 minutes.
- Serve pork chops with rice and green beans, if desired.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 115mg
- Sodium: 2460mg
- Total Carbohydrates: 52g
- Protein: 36g