Pork Chops With Black Currant Preserve - black currant preserves

Method

• Mix preserves and mustard in a small bowl.
• Heat a non-stick skillet (large enough to hold all the pork chops comfortably).
• Season the chops with salt and pepper, and brown them chops on both sides over med-high heat.
• Season with salt and pepper to taste and spoon currant/mustard mixture evenly over them.
• Cover the chops, reduce the heat, and cook for 20 minutes or until chops are done.
• Transfer to a platter and keep warm in the oven.
• Remove fat from the skillet.
• Add the vinegar, set the pan over medium heat and bring to a boil, stirring and scraping up the brown bits.
• When the sauce is reduced by a third, pour it over the chops and serve immediately.