Pork Chops with Red Current Sauce (TNT)

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Pork Chops with Red Current Sauce

Can be prepared in 25 minutes or less.
Ingredients
4 pork chops
Kosher Salt
Pepper
1/2 cup of red currant jelly (or any red berry jelly, not jam)
2 tablespoons of Dijon mustard
1/4 cup white vinegar or cider vinegar

Pat chops dry with a paper towel (they'll brown better). Sprinkle with kosher 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 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.
Serves 4.

Gail's Notes:  This was really good!  I served it along with cheesy-ranch-mashed potatoes (someday I'll have to write up a recipe for that) and baked beans!  However, I do think the next time I make this, I'll use white vinegar instead of cider.  Definitely worth making again and is a quick and easy recipe, to boot! 

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