These were delicious! The original recipe was for Plum-Balsamic Glaze, but I like the flavors of berries and balsamic vinegar together better. So, I followed the magazine recipe, but used seedless blackberry preserves instead of plum. I also minced my own garlic rather than used the bottled kind (fresh tastes nicer). The sauce for the chops includes port wine, shallots and balsamic vinegar, which makes for a great balance of sweet and tangy I served the pork chops alongside steamed green beans and roasted garlic couscous. Get the RECIPE https://farm1.staticflickr.com/175/414106100_9f80e6dcdc_b.jpg