Photo: Hector Sanchez; Styling: Lindsey Lower 
Hands-on Time
20 Mins
Total Time
1 Hour 20 Mins
Serves 4 (serving size: 1 pork chop, 1 tablespoon sauce, and about 3/4 cup carrots)

If you want to use up some of the preserves languishing on the door of your fridge, you can sub them in for the red currant jelly—which offers a sweet-tart element here. Seedless raspberry or apricot jam will work well; to balance the sweetness, add a little lemon juice to the sauce. Orange marmalade will work, too, putting a mild, pleasantly bitter spin on the dish.

How to Make It

Step 1

Combine first 4 ingredients in a small bowl, stirring with a whisk.

Step 2

Place pork and 1/4 cup jelly mixture on a jelly-roll pan; toss to coat. Cover and marinate in refrigerator 1 hour. Reserve remaining jelly mixture.

Step 3

Preheat broiler to high.

Step 4

Sprinkle pork with salt and pepper. Broil for 4 minutes or until desired degree of doneness (do not turn over).

Step 5

Steam carrots 10 minutes or until tender. Combine carrots, parsley, butter, and mustard in a bowl; toss to coat. Serve pork chops with reserved jelly mixture and steamed carrots.

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