Instructions: In a small bowl whisk together the jam and mustard. Pan fry chops in a nonstick pan. Just before the chops are done, top each chop with the jam-mustard mixture. Cover the pan and cook for final two minutes. Remove the cover and remove each chop to a warmed plate.

Cool pan to a warm-not-hot temperature. Pour wine vinegar into the pan and stir to remove bits of pork and jam. Pour "sauce" over each chop. Add fresh ground pepper, if desired. Garnish with an orange slice and serve immediately.

This recipe yields 6 servings.

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