Red-Hot Currant-Glazed Pork Chops

• 1/2 cup red currant jelly
• 1 teaspoon lower-sodium soy sauce
• 3/4 teaspoon hot sauce
• 1/4 teaspoon crushed red pepper
• 4 (6-ounce) bone-in center-cut loin pork chops (about 1/2 inch thick)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound carrots, diagonally cut into 1-inch pieces
• 2 tablespoons chopped fresh parsley
• 1 tablespoon unsalted butter, melted
• 2 teaspoons stone-ground mustard

1. 1.
2. Combine first 4 ingredients in a small bowl, stirring with a whisk.2.
3. Place pork and 1/4 cup jelly mixture on a jelly-roll pan; toss to coat.
4. Cover and marinate in refrigerator 1 hour.
5. Reserve remaining jelly mixture.3.
6. Preheat broiler to high.4.
7. Sprinkle pork with salt and pepper.
8. Broil for 4 minutes or until desired degree of doneness (do not turn over).5.
9. Steam carrots 10 minutes or until tender.
10. Combine carrots, parsley, butter, and mustard in a bowl; toss to coat.
11. Serve pork chops with reserved jelly mixture and steamed carrots.

red currant, lower, hot sauce, red pepper, pork chops, kosher salt, freshly ground black pepper, carrots, parsley, unsalted butter, stoneground mustard

Taken from www.myrecipes.com/recipe/currant-glazed-pork-chops-0 (may not work)