Prep 5 mins
Cook 35 mins
A simple and fairly quick recipe from my mother-in-law's collection. Great for weeknights.
- 1⁄4 cup black currant preserves
- 1 1⁄2 tablespoons Dijon mustard
- 6 center-cut pork chops (1 to 1 1/2 inches thick)
- salt and pepper, to taste
- 1⁄3 cup white wine vinegar
- 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.