You know how some families eat chicken all the time? How they are always trying to find new ways to cook it; make it interesting and different?

Well I have that problem with pork chops.

We eat them at least once a week – we never get tired of them. I realize that in the short time I have been blogging I am already on a second variation of pork chops. The first one – just last week involved fruit too. Pork just goes perfectly with fruit!

I hardly ever cook pork chops the same way twice. Why? Because it depends on what is in the cabinets! (or fridge.) Maybe after I have been blogging for a while I will actually have enough variations recorded to write a cookbook about them.  I could call it: 365 ways to cook pork chops! I checked Amazon – there isn’t one of those yet. Just 365 ways to cook everything else.

Pork Chops #235

4 thin (1/2 inch) center cut pork chops

Pat them dry and sprinkle heavily with Emeril’s Essence. On high – heat a couple of tablespoons of oil in a heavy pan. Sear the pork chops on both sides – making sure to not move them until they are well seared and no longer sticking.  Remove and set aside under foil to keep warm. Add a couple of tablespoons of chopped onion – I had a bit leftover from my husband’s famous western omelet making. De-glaze the pan with a little water – use stock if you have some on hand or already opened – I did not and didn’t want to open one just for a 1/4 cup or so. Scrape up the bits from the pan. Add 1/2 jar of Trader Joe’s Orange/Apricot fruit spread. (no doubt hanging around your fridge waiting for just this occasion) Add the rest of the tiny jar of Woeber’s grainy Dijon mustard. (about 1 1/2 tablespoon of your favorite brand will do.)  A small palm of dried, crushed rosemary. Salt and Pepper to taste. Mix in pan – creating a nice glaze. It should be bubbly and reducing. Add chops back in – making sure to coat. Simmer for a few minutes more. (or longer if you have a husband like mine who likes them at shoe-leather stage)

Serve with mashed potatoes and a box of chopped frozen spinach that I doctored up with garlic powder and nutmeg.