Instructions: Finely chop any large pieces of fruit in the preserves. Combine the preserves, beer Worcestershire sauce, cider vinegar,garlic, mustard, allspice and hot pepper sauce in a medium saucepan. Bring to a full rolling boil over high heat. Reduce heat to medium-low; cook, uncovered until the sauce thickly caots a spoon, about 40 minutes. Salt and pepper to taste.

Refrigerating a few hours or overnight improves the sauce. Trim any excess fat from the pork chops; season the meat on both sides with salt and pepper. Heat 1 tb oil in each of two large skillets over medium-high heat.

Brown the chops (3 in each skillet) on each side, about 4 minutes per side.

Reduce heat to medium-low; pou hot plum the sauce over the chops, dividing it equally between two skillets. Cover and cook 6 minutes, flip the chops over and continue cooking until done to your preference. Serve hot topped

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