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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)