The original recipe calls for black currant jelly. I find red currant jelly works fine, or any red berry jelly for that matter. You just want a nice fruit jelly to balance the vinegar and mustard for the sauce, which is essentially a sweet-sour sauce. Cooking times will vary depending on how thick your pork chops are. Thin pork chops will cook very quickly, the thicker ones will take more time. In either case this recipe can be made in less than 30 minutes and makes for a delicious and convenient meal! Serve the pork chops with the sauce spooned over them.
