1. In 12-inch skillet over medium-high heat, in hot oil, cook pork chops until browned on both sides, about 10 minutes. Add water and salt; heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until pork chops are fork-tender. Remove pork chops to warm platter; keep warm.
2. Into liquid in skillet, stir currant jelly; heat through. Pour sauce over pork chops on platter. Sprinkle pork chops with seasoned pepper.
Serve with orzo or rice and a tossed green salad.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 284 (60%)|
|Amt Per Serving||% DV|
|Total Fat 31.6g||42 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 137.3mg||42 %|
|Sodium 113.8mg||4 %|
|Potassium 725.7mg||19 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 3.6g|
|Protein 41.6g||59 %|
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Calories per serving: 476
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