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Mustard Glazed Pork Chops w/ Oven Roasted Potato Wedges

Source of Recipe

nikibone.com


List of Ingredients

1 tablespoon oil
4 thin rib or loin pork chops
1/2 cup Hellmann's® or Best Foods® Dijonnaise™ Creamy Mustard
1/4 cup apricot preserves
1/4 cup sliced green onions
1 tablespoon soy sauce



Recipe

In large skillet heat oil over medium high heat. Add pork chops; cook until lightly browned on both sides and thoroughly cooked. Remove chops from skillet; drain fat. In small bowl combine creamy mustard, apricot preserves, green onions and soy sauce; pour into skillet. Cook over low heat, stirring until slightly thickened. Return pork chops to skillet, turning to coat. Heat through. Serves 4.

Oven Roasted Potato Wedges---

1 1/4 lbs potatoes, scrubbed and cut into 1/4 inch wedges
1 tablespoon oil
1/4 teaspoon each garlic powder and salt
1/4 cup mayonnaise
1/4 cup chunky salsa, drained

On large baking sheet toss potatoes, oil, garlic powder and salt until coated. Arrange potatoes in single layer on baking sheet. Bake at 450F for 12 to 15 minutes, turning once, or until potatoes are golden and crisp. In small bowl combine mayonnaise and salsa. Serve as a dip for potatoes. Serves 4.