1/4 cup black currant preserves 1-1/2 Tablespoons gf dijon mustard 2 Tablespoons olive oil 4 pork chops, 1-1/2" thick Salt and pepper 1/3 cup gf chicken broth
In a small bowl, mix together black currant preserves and mustard.
Heat a large skillet over medium-high heat. Add oil. Season both sides of pork chops with salt and pepper and and add to hot pan. Brown on both sides. Spread preserve mixture on tops of chops, reduce heat to low and cover. Cook for 15-20 minutes or until done. Remove chops from pan and cover with foil to keep warm.
Add broth to pan and scrape up any browned bits; cook until thickened. Serve sauce over chops.