Glazed Pork Chops & Mashed Potatoes

1 lb (about 4 small) pork chops
1 tbsp oil
3 tbsp balsamic vinegar
1 teaspoon chicken bouillon powder
2/3 cup water
1 tsp sugar
salt and pepper, to taste
3 tbsp cherry jam, or any flavor of jam or preserves
2 tbsp butter
1 pkg Bob Evans Mashed Potatoes

Trim excess fat and pat dry both sides of meat; prick all over with fork. Season with salt and pepper.

Heat oil in a large skillet over medium-high heat. Brown both sides of the chops about 4 to 6 minutes per side. Turn off heat; remove meat from pan and set aside, covered.

Add vinegar to same skillet and simmer over medium heat, until slightly reduced, about 30 seconds to 1 minute. Dissolve bouillon powder in 2/3 cup warm water. Season with salt and pepper and 1 tsp sugar. Stir in jam and add mixture to the skillet. Cook until thickened, 3 to 5 minutes. Turn off heat. Stir in butter until melted. Return pork chops to skillet; turn to coat meat in sauce.

Cook mashed potatoes in microwave according to package directions.

Makes 4 servings.