Skillet Dinner: Strawberry Pork Chops



This is an easy dish to make after a long day of driving and setting up the RV.  Serve it with a side salad for a complete meal.

A caveat: Be sure your dining companion doesn’t mind mixing meat and fruit in their entree.  I had forgotten that Mike prefers to keep the two separate. But, he was a troooper and ate one of the chops just because I’d taken the time to cook them.  Personally, I liked ’em so much I ate two!


  • 4 pork chops, 1/2- to 3/4-inch thick
  • 2 teaspoons coconut oil
  • 1/4 to 1/2 cup strawberry preserves (I prefer St. Dalfour because it’s sweetened only with fruit juice.)
  • 1 tablespoon mustard
  • 1/4 cup apple cider vinegar


  • Heat oil in a large skillet over medium-high heat.
  • Add pork chops. Cook and turn until brown on both sides.
  • Reduce heat to low, and in a small bowl, mix together preserves, mustard and vinegar.
  • Pour sauce over chops, cover skillet, and cook for about 8 minutes, until the sauce has thickened and the chops are cooked through.
  • Serve with a side salad.


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