If you want to use up some of the preserves languishing on the door of your fridge, you can sub them in for the red currant jelly—which offers a sweet-tart element here. Seedless raspberry or apricot jam will work well; to balance the sweetness, add a little lemon juice to the sauce. Orange marmalade will work, too, putting a mild, pleasantly bitter spin on the dish.
How to Make It
Combine first 4 ingredients in a small bowl, stirring with a whisk.
Place pork and 1/4 cup jelly mixture on a jelly-roll pan; toss to coat. Cover and marinate in refrigerator 1 hour. Reserve remaining jelly mixture.
Preheat broiler to high.
Sprinkle pork with salt and pepper. Broil for 4 minutes or until desired degree of doneness (do not turn over).
Steam carrots 10 minutes or until tender. Combine carrots, parsley, butter, and mustard in a bowl; toss to coat. Serve pork chops with reserved jelly mixture and steamed carrots.
