Pork Chops With Black Currant Preserves (The Silver Palate) - cooking recipe

Ingredients

1/4 cup black currant jelly
1 1/2 tablespoons Dijon mustard
4 center-cut pork chops, 1 - 1 1/2 inch thick
salt and pepper, to taste
1/3 cup white wine vinegar
watercress (garnish) (optional)

Preparation

In a small bowl combine the mustard and preserves and set aside.
Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them.
Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven.
Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up any browned bits.
When the sauce is reduced by about on third, pour it over the chops on the platter and serve immediately, garnish with watercress.