Ingredients

4 pork loin chops; about 4 ounce.
3/4 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
vegetable spray; (e.g. pam)
1/4 C. red currant jelly
2 Tbsp. balsamic vinegar

Cooking Instructions

Trim fat from chops. Sprinkle with sage, pepper and salt on both sides of chops. Coat a non-stick skillet with cooking spray, place over medium heat until hot (provided your cookware allows this – mine does not so I put the chops in cold.) Add chops, and cook for 7 minutes on each side, until done. Remove chops, keep warm. Add jelly and vinegar to skillet and cook until thickened (for about 2 minutes), stirring constantly. Spoon over chops.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)