In a medium bowl, stir together sour cream, Dijon and whole-grain mustards, and jam until blended. Serve with pork chops, grilled chicken, or turkey cutlets. Refrigerate, covered, up to 1 week.

The apricot quotient in this pork chop recipe is apricot jam, which plays nicely on pork’s well-known affinity with fruit. The result is a tasty dish with a bonus: You can get it on the table in about ...

1. Preheat oven to 350 degrees. 2. Sprinkle pork chops with salt and pepper. Heat oil in large skillet over medium heat. Add pork chops and cook until browned about 1-2 minutes on each side. 3.

I love this recipe because it's a quick weeknight meal that feels elegant. It's well-balanced and flavorful. It's also simple enough for a less experienced cook to prepare well! Technique tips: Pat ...