Recipe - Red Currant-Glazed Pork Chops

4 Pork loin chops
about 4 oz. each
Three fourths teaspoon Rubbed sage
One half teaspoon Salt
One fourth teaspoon Pepper
Vegetable spray; (e.g. pam)
One fourth cup Red currant jelly
2 tablespoon Balsamic vinegar

Trim fat from chops. Sprinkle with sage, pepper and salt on both sides of
chops. Coat a nonstick skillet with cooking spray, place over medium heat
until hot (provided your cookware allows this mine doesn't 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 (about 2
mintues), stirring constantly. Spoon over chops.

Note: being paranoid about foodborne illness, I kept the chops in the
skillet while making the sauce (extra cooking time). They still turned out
great