Glazed Smoked Pork Chops

• 1/4 cup red currant jelly
• 1 teaspoon cider vinegar
• a center-cut smoked pork loin (about 8 chops)*
• as an accompaniment
• 1/2 cup Dijon mustard
• 2 tablespoons sugar
• 1/4 cup white-wine vinegar
• 2/3 cup vegetable oil
• 3 to 4 tablespoons water
• *available at some butchers

1. Preheat oven to 350F.
2. In a small saucepan melt jelly with vinegar over moderate heat, stirring, and in a roasting pan brush pork all over with jelly.
3. Cover pork with foil and roast in oven 1 hour.
4. Remove foil and brush pork with pan juices.
5. Reduce temperature to 325F.
6. and roast pork, uncovered, 15 minutes more.
7. Let pork stand 15 minutes.
8. Serve pork, cut into chops, with mustard sauce.
9. In a bowl whisk together mustard, sugar, and vinegar until sugar is dissolved and whisk in oil until sauce is emulsified.
10. Whisk in water to thin sauce to the desired consistency.
11. Sauce may be made 1 day in advance and kept covered and chilled.
12. Serve sauce at room temperature.
13. Makes 1 1/2 cups.

red currant, cider vinegar, center, accompaniment, dijon mustard, sugar, whitewine vinegar, vegetable oil, water, butchers

Taken from www.epicurious.com/recipes/food/views/glazed-smoked-pork-chops-11665 (may not work)