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Honey Raspberry Pork Chops

4 (1-inch thick) boneless pork loin chops
2 tablespoons all-purpose flour
1/3 cup Grey Poupon honey mustard
1/4 cup seedless raspberry jam
2 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh parsleyCoat pork chops with flour, shaking off excess.In a small bowl, combine mustard, raspberry jam and vinegar; set aside.In a large skillet, over medium-high heat, brown pork chops on both sides in hot oil. Add mustard mixture. Heat to a boil; reduce heat. Cover; simmer for 10 minutes or until done. Sprinkle with parsley.Makes 4 servings.

Juicy pork loin with pomegranate sauce
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Pink champagne turkey
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Champagne shrimp salad
Champagne Shrimp SaladServes 4 to 6uMarinade/u 1 pound large shrimp, peeled and deveined 3/4 cup lime juice 1/2 cup Korbel Chardonnay Champagne 1 tablespoon granulated sugar 1 serrano chili, diced 1 teaspoon saltuVinaigrette/u1 cup olive (Upload by user)

Strawberry sweetheart salad
Strawberry Sweetheart Salad6 ounces cream cheese, softened1 cup mayonnaise15 large marshmallows, cut up1 (16 ounce) package frozen strawberries,    thawed and drained1/2 cup chopped pecans1 cup crushed pineapple1/8 teaspoon red food coloring (Upload by user)

Velvet valentine salad
Velvet Valentine Salad1 small box lemon gelatin4 cups hot water, divided1 pound marshmallows1 small can crushed pineapple8 ounces cream cheese1 cup Miracle Whip1/2 cup cream, whipped1 small box raspberry gelatinDissolve lemon gelatin in 1 cup hot water. (Upload by user)

Valentine cherry fluff
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Raspberry salsa
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