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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)