Instructions: Trim fat from chops. Sprinkle with sage, pepper and salt on both sides of chops. Coat a non-stick skillet with cooking spray, place over medium heat until hot (provided your cookware allows this - mine doesnt so I put the chops in cold.) Add chops, and cook for 7 minutes on each side, until done. Remove chops, keep warm.

Add jelly and vinegar to skillet and cook until thickened (about 2 mintues), stirring constantly. Spoon over chops.

Note: being paranoid about food-borne illness, I kept the chops in the skillet while making the sauce (extra cooking time). They still turned out great

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.