1/3 cup currant jelly
2 tablespoons cider vinegar
2 tablespoons orange juice
2 to 3 teaspoons chopped fresh tarragon or 1/2 to 1 teaspoon dried tarragon leaves
Olive oil for brushing
4 bone-in pork chops, each about 1 inch (2.5 cm) thick
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
In small bowl, combine jelly, vinegar, orange juice and tarragon.
Add mixture to a saucepan and cook over medium heat for about 5 minutes or until jelly melts, stirring frequently. Reserve 1/4 cup currant sauce in small bowl. Set remaining sauce aside.
Preheat a stovetop grill pan over medium heat. Lightly brush the pan with olive oil.
Season the pork chops with salt and pepper and place on the grill pan.
Cook until the pork is golden brown and an instant-read thermometer inserted into the center of the meat registers 145°F, about 15 minutes, turning the pork chops over halfway through the cooking time.
When the pork is done, transfer to a cutting board, cover loosely with aluminum foil and let rest for 5 to 10 minutes.
Drizzle pork with remaining sauce then serve.