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INGREDIENTS
4 tbs. red currant jelly
2 tbs. raspberry vinegar
1/4 tsp. dried rosemary
1 garlic clove crushed
2 tbs. corn oil

DIRECTIONS
( For Glaze)
Place red currant jelly, vinegar, rosemary garlic, and corn oil into a sauce pan and heat on low, stirring
occasionally until all ingredients are blended

Cook chops over hot coals or skillet for 5 mins. ( each side)
Brush glaze over chops and barbeque for an additional 5 mins. over each side until chops are cooked evenly through
Keep remaining glaze warm to be used when served

Grill pan or skillet should be brushed with a small amount of oil before starting