6 loin pork chops
2 or 3 red apples
8 oz. currant jelly

Broil, pan fry or bake pork chops. Core apples (do not peel) cut in thick round slices. Place in large frying pan. Dissolve 8 ounce glass currant jelly in 1/2 cup boiling water; pour over apples.

Cook over low heat, turning occasionally until tender and well glazed. To serve, surround chops with apple slices, garnish with parsley if desired.