1/2 cup cherry fruit only jam
1/4 cup Dijon mustard
1 Tb. olive oil
4 chops, bone in, about 1/2 - 3/4 pound each
Salt and pepper
2 tsp. balsamic vinegar
Combine cherry jam and Dijon mustard. Put olive oil in large saute pan and heat over medium-high heat.
Add chops and quickly brown on both sides (about 3 minutes per side). Add salt and pepper. Reduce heat to low, and spoon jam mixture over the tops of the chops. Cover and cook at slow simmer about 20 minutes, turning every so often. After 20 minutes, remove chops and keep warm. Bring heat up to high, add vinegar and stir. Cook at a steady fast simmer, stirring continuously, to reduce sauce to a thicker consistency. When it looks like gravy, pour it over the chops and serve.
*I have used both apple jelly and strawberry jam. I think any jam/jelly would be good.