Pork Chops With Black Currant Preserve

• 14 cup black currant preserves
• 1 12 tablespoons Dijon mustard
• 6 center-cut pork chops (1 to 1 1/2 inches thick)
• salt and pepper, to taste
• 13 cup white wine vinegar

1. Mix preserves and mustard in a small bowl.
2. Heat a non-stick skillet (large enough to hold all the pork chops comfortably).
3. Season the chops with salt and pepper, and brown them chops on both sides over med-high heat.
4. Season with salt and pepper to taste and spoon currant/mustard mixture evenly over them.
5. Cover the chops, reduce the heat, and cook for 20 minutes or until chops are done.
6. Transfer to a platter and keep warm in the oven.
7. Remove fat from the skillet.
8. Add the vinegar, set the pan over medium heat and bring to a boil, stirring and scraping up the brown bits.
9. When the sauce is reduced by a third, pour it over the chops and serve immediately.

black currant preserves, mustard, center, salt, white wine vinegar

Taken from www.food.com/recipe/pork-chops-with-black-currant-preserve-240354 (may not work)