Red Currant-Glazed Pork Chops

1. Trim fat from chops.
2. Sprinkle with sage, pepper and salt on both sides of chops.
3. Coat a non-stick 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.
4. ) Add chops, and cook for 7 minutes on each side, until done.
5. Remove chops, keep warm.
6. Add jelly and vinegar to skillet and cook until thickened (about 2 mintues), stirring constantly.
7. Spoon over chops.
8. Note: being paranoid about food-borne illness, I kept the chops in the skillet while making the sauce (extra cooking time).
9. They still turned out great.