Yield: 4 servings
|4||(4oz) loin pork chops ea about 1/2" thick|
|¾ teaspoon||Rubbed sage|
|¼ cup||Red currant jelly|
|2 tablespoons||Balsamic vinegar|
Trim fat from pork chops. sprinkle both sides of chops with sage, salt and pepper. Coat medium nonstick skillet with cooking spray; place over medium heat until hot. Add chops and cook for 7 minutes on each side or until done. Remove chops from skillet and place on a serving platter; set aside and keep warm.
Add jelly and vinegar to skillet and cook for 2 minutes or until thickened and bubbly, stirring constantly. Spoon over chops and serve.
Cooking Light March 1995
Submitted By DIANE LAZARUS On 03-01-95