4 (1-inch thick) boneless pork loin chops
2 tablespoons all-purpose flour
1/3 cup Grey Poupon honey mustard
1/4 cup seedless raspberry jam
2 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh parsley

Coat pork chops with flour, shaking off excess.

In a small bowl, combine mustard, raspberry jam and vinegar; set aside.

In a large skillet, over medium-high heat, brown pork chops on both sides in hot oil. Add mustard mixture. Heat to a boil; reduce heat. Cover; simmer for 10 minutes or until done. Sprinkle with parsley.

Makes 4 servings.