Ginger Preserve Sauce Pork Chops

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 Ok so Katie received a jar of Ginger preserves and had absolutely no idea how to use it nor the interest. Back in August I found this recipe but have no idea who to attribute it to - so apologies in advance. It was soooooo good we will be making it again over chicken next time! It was such a thick pork chop we covered and put in a 425 degree oven for about 10 minutes until internal temp was 140 degrees.



 4-pork loin bone in chops in a med-high pan w/1T. oil. 3 mins on each side. 

Remove chops.

In a bowl whisk - (actually we did it in the frying pan over low heat to mix)

jar of ginger preserves, 

1T minced garlic, 

1T Dijon mustard, 

1/2t red pepper flakes, 

salt/pepper to taste. 

Add to pan with drippings and bring to simmer. - again we mixed in frying pan

Return chops & juices to pan & coat with sauce. 

Cover and simmer for 5 minutes until sauce reduces & pork is cooked through.

 Serve over rice

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