Pork Chops With Black Currant Preserve

A simple and fairly quick recipe from my mother-in-law's collection. Great for weeknights.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

Directions

1. Mix preserves and mustard in a small bowl.
2. 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.
3. Season with salt and pepper to taste and spoon currant/mustard mixture evenly over them.
4. 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.
5. 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.