Pork Chops with Black Currant Preserves

Delicious, moist pork chops in a great sauce.

Black current preserves were the impossible-to-find ingredient here. I substituted red current, and i think it worked. I also discovered that I was out of white wine vinegar, but accidentially grabbed the Mirim. I think this made the sauce a tad sweeter than intended, but it was still very good.

Watch your cooking time. The recipe suggests 20 minutes for a 1 1/2 inch thick pork chop. Mine were about 1 inch thick, but were up to 145ËšF internal temp (the new safe temp for pork) in 10 minutes.

Local chops from happy pigs!