Ingredients

6 center cut pork chops
12 ounces plum preserves (1 1/2 C.)
12 ounces hearty beer or ale (1 1/2 C.)
1/3 C. worcestershire sauce
1/4 C. cider vinegar
3 medium garlic cloves, minced
2 tsp. dijon style mustard
1/2 tsp. hot pepper sauce or more to taste
1/2 tsp. ground allspice
salt and freshly ground pepper to taste
2 Tbsp. olive oil

Cooking Instructions

Finely chop any large pieces of fruit in the preserves. Combine the preserves, beer Worcestershire sauce, cider vinegar, garlic, mustard, allspice and hot pepper sauce in a medium saucepan. Bring to a full rolling boil over high heat. Reduce heat to mediumlow; cook, uncovered until the sauce thickly carrots a spoon, for about 40 minutes. Salt and pepper to taste. Refrigerating a few hours or overnight improves the sauce. Trim any excess fat from the pork chops; season the meat on both sides with salt and pepper. Heat 1 Tbls. oil in each of two large skillets over medium high heat. Brown the chops (3 in each skillet) on each side, about 4 minutes per side. Reduce heat to medium-low; pour hot plum the sauce over the chops, dividing it equally between two skillets. Cover and cook 6 minutes, flip the chops over and continue cooking until done to your preference.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)