Calls for a tart, chunky black currant preserve.

Ingredients:

• 1/4 cup Eat This Blackberry Rosemary preserves
• 1 1/2 tablespoons Muirhead Dijon mustard
• 6 center cut whey-fed Cherry Grove Farm pork chops
• salt and freshly ground pepper to taste
• 1/3 cup white wine vinegar

Directions: 

1. Mix preserves and mustard together in small bowl and set aside.
2. Heat a non-stick skillet just large enough to hold the chops comfortably, and brown them lightly on both sides. Season with salt and pepper to taste, and spoon the currant/mustard mixture over the chops evenly.
3. Cover chops, reduce heat and cook for 20 minutes, or until chops are done (160 internal temp). Transfer chops to a platter or keep warm in the oven. Leave the preserve mixture in the pan.
4. Remove excess fat from the skillet. Add the white wine vinegar, set pan over medium heat and bring juices to a boil, stirring and scraping up any brown bits (deglazing the pan). When the sauce is reduced by about one third, pour it over the chops and serve immediately.