1/4 c. black currant preserves (find at a specialty store)
1 1/2 tbsp. Dijon mustard
6 center-cut pork chops, 1-1 1/2 inches thick
Salt and freshly ground black pepper to taste
1/3 c. dry white wine vinegar
Watercress (optional garnish)

Mix the preserves and mustard together in a small bowl and set aside. Brown the chops in a skillet large enough to hold the chops comfortably. Season with salt and pepper to taste and spoon the currant mixture evenly over them.

Cover chops; reduce heat and cook 20 minutes or until the chops are done. Transfer them to a platter and keep them warm in the oven. Remove excess fat from the skillet. Add the vinegar; set pan over medium heat and bring juices to a boil, stirring and scraping up any brown bits.

When the sauce is reduced by about one third, pour it over the chops and serve immediately. Garnish with the watercress or some parsley if you like. Serves 3-6.