1/4 cup Cider Vinegar
1/4 Red Onion, thinly sliced plus 1/3 cup finely chopped
1 tablespoon Olive Oil
4 boneless Pork Chops
1 teaspoon Salt
1/4 teaspoon Pepper
1/3 cup Sour Cream
1/4 cup Dijon Mustard
2 1/2 tablespoon Peach or Apricot Jam
Preparation:
Pour vinegar over onion slices in a shallow dish,
marinate 10 min. or until ready to serve. Heat oil in a skillet. Season
pork with salt and pepper on both sides. Add to skillet and cook, turning
once, 8 min. or until browned and cooked through. Mix sour cream, mustard,
jam and chopped onion until blended. Serve on the pork, top with the
pickled onions.
