4 (4-oz.) lean, boned center-cut loin pork chops (about 1/2 inch thick)
3/4 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
Vegetable cooking spray
1/4 C. red currant jelly
2 T. balsamic vinegar

Trim fat from chops. Sprinkle sage, salt, and pepper over both sides of chops. Coat a medium nonstick skillet with cooking spray; place over medium heat until hot. Add chops, and cook for 7 minutes on each side or until done. Remove the chops from skillet, and place on a serving platter; set aside, and keep warm. Add jelly and vinegar to skillet, and cook 2 minutes or until thickened and bubbly, stirring constantly. Spoon over chops.

Yield: 4 servings
Calories: 234
Fat: 8.3g
Fiber: .2g