Ingredients

3 tbsp EVOO

1/2 cup 100% apricot fruit jam

1 tsp dijon mustard

2 tsp balsamic vinegar

Preparation

  1. Heat EVOO in small sauce pan over medium-low heat. Add remaining ingredients, heat and mix thoroughly.
  2. Pour two tablespoons of sauce over each Panko-crusted Pork Chop or on the side of each plate.