If you don't like black currant jam, try raspberry jam instead.
In a small bowl, whisk together the jam and mustard.
In a large, nonstick frying pan, heat the olive oil over medium-high heat. Add the pork chops and cook, turning once, until browned on both sides, about 5 minutes a side. Top each pork chop with 1 tablespoon of the jam-mustard mixture. Cover and cook for 2 minutes more or until internal temperature is 145 F. Transfer the pork chops to warmed plates.
Cool the frying pan to a warm — not hot — temperature. Pour vinegar into the pan and stir to remove the bits of pork and jam. Pour the vinegar sauce over each pork chop. Sprinkle with pepper and garnish with orange slices. Serve immediately.
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