This recipe was provided by Jeanne Hicks. She shared several recipes with us at our Evanston store. She also provided a Blue Cheese Polenta recipe, included on the site, that is a perfect pair to the Glazed Pork Chops.
Preheat oven to 350 F.
Add olive oil to a very hot pan. Sprinkle chops on both sides with salt and pepper. Add chops to pan when oil starts to smoke. Sear and brown well on both sides. Move chops to oven for 15-20 minutes, or until internal temperature is 145-150 F.
Once chops are cooked, remove them to a warm platter and cover loosely with foil. In the same pan, add garlic and shallots. Saute over medium heat. Add wine, stir to deglaze pan, and reduce wine. Add currant jelly and allow to melt, mixing thoroughly. Return chops to pan and turn several times to glaze chops.