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Glazed Smoked Pork Chops

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables February 19 1 servings

INGREDIENTS

1/4 c Red currant jelly
1 ts Cider vinegar
A center-cut smoked pork loin; (about 8 chops)*
Mustard sauce: as an accompaniment
1/2 c Dijon mustard
2 tb Sugar
1/4 c White-wine vinegar
2/3 c Vegetable oil
3 tb Water; up to 4

INSTRUCTIONS

*available at some butchers
To make the pork chops:
Preheat oven to 350F.
In a small saucepan melt jelly with vinegar over moderate heat, stirring,
and in a roasting pan brush pork all over with jelly. Cover pork with foil
and roast in oven 1 hour. Remove foil and brush pork with pan juices.
Reduce temperature to 325F. and roast pork, uncovered, 15 minutes more. Let
pork stand 15 minutes.
Serve pork, cut into chops, with mustard sauce.
To make the sauce:
In a bowl whisk together mustard, sugar, and vinegar until sugar is
dissolved and whisk in oil until sauce is emulsified. Whisk in water to
thin sauce to the desired consistency. Sauce may be made 1 day in advance
and kept covered and chilled. Serve sauce at room temperature. Makes 1
1/2    cups.
Serves 6.
Gourmet February 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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