Can be prepared in 25 minutes or less.
- 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
1 Pat dry pork chops and sprinkle with salt and pepper: Pat chops dry with a paper towel, they'll brown better. Sprinkle with salt and pepper.
2 Brown the pork chops on both sides: Heat a large, stick-free skillet on medium high heat. Lightly brown the pork chops on both sides, for a minute or two each.
3 Make the sauce: While the chops are browning, mix the red jelly with the mustard.
4 Dollop sauce over pork chops: 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).
5 Add vinegar, reduce the sauce: 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.