Pork Chops with Sweet and Sour Sauce

Ingredients

• 4 pork chops
• Salt
• Pepper
• 1/2 cup of red currant jelly
• 2 tablespoons of Dijon mustard
• 1/4 cup cider vinegar or white vinegar

Directions

1. Blot the pork chops with a paper towel so the surface is dry, which helps them color in the pan. Season them with salt and pepper.
2. Set a large nonstick skillet over medium high heat. Add the pork chops and let them take on a light golden color on each side, about a minute or two per side.
3. As the chops cook, stir together the red jelly and the mustard until combined.
4. When the pork chops are browned, turn the heat down to low. Spoon the sauce mixture over the chops, then cover the skillet. Cook for 5-10 minutes, just until the pork is cooked through, keeping in mind that thicker chops may need more time.
5. Transfer the pork chops out of the skillet. Pour the vinegar into the pan, raise the heat to high, and boil the sauce down, scraping the browned bits from the bottom as you go. If the resting chops have released any juices, stir those back into the pan.
6. Spoon the sauce over the pork chops to serve.