- 4 pork chops
- 1/2 cup of red currant jelly (or any red berry jelly, not jam)
- 2 tablespoons of Dijon mustard
- 1/4 cup cider vinegar or white vinegar
- Pat chops dry with a paper towel, they’ll brown better. Sprinkle with salt and pepper.
- Heat a large, stick-free skillet on medium high heat. Lightly brown the pork chops on both sides, for a minute or two each.
- While the chops are browning, mix the red jelly with the mustard. Once the chops are browned, reduce the heat of the pan to low. Dollop the sauce over the chops. Cover the pan. Cook for 5-10 minutes or until the pork is just cooked through (thick cuts may take longer).
- Remove the pork chops from the pan. Add vinegar to the pan. Increase the heat to high and boil down the sauce, scraping up any browned bits from the bottom of the pan. Add any juices that have come out of the chops while they’ve been sitting back to the pan.
- Serve the pork chops with the sauce spooned over them.