Ingredients: 4 4-ounce lean, boned center-cut loin pork chops (about 1/2-inch thick) 3/4 teaspoon rubbed sage 1/2 teaspoon salt 1/4 teaspoon pepper Vegetable cooking spray 1/4 cup Smucker`s Red Currant Jelly 2 tablespoons balsamic vinegar Directions:1. Trim fat from porkchops. Sprinkle sage, salt, and pepper over both sides of porkchops. Coat a medium nonstick skillet with cooking spray and place over medium heat until hot. Add porkchops, and cook for seven minutes on each side or until done. Remove cooked porkchops from skillet, and place on a serving platter; set aside, and keep warm. 2. Add jelly and vinegar to skillet, and cook two minutes until thickened and bubbly, stirring constantly. Spoon over porkchops. |