I just thought the potatoes were something “different” because I never saw them in stuffed pork chops! Any jelly would do here, even good ol’ grape. I made a pork thingy years ago that had the currant jelly glaze and really liked the taste so I used it again here–it’s hard to get–I can only find it in one store around here. The plum sounds like an even BETTER choice!!!

You’re welcome! Hope everything was a success!

Thank you! Great advice!

I tend to overcook pork too so I more than understand. If you’re making them for company, what I’d do is either cook the potatoes first before stuffing the chops or switch out sliced potatoes with mashed. That way, the pork isn’t overcooking waiting for the potatoes to cook. You could also do this stovetop by browning the chops, then covering and cooking for about 20-30 minutes (using the cooked or mashed potatoes here as well). You’d brush on the currant jelly at the very end and can pop them under the broiler for a few minutes to give them that great look–that won’t dry out the chops at all btw.