Preheat the oven to 350 F.

Using a large, heavy bottomed skillet (I used a 14-inch stainless steel skillet), heat the oil over high heat. If your chops do not fit comfortably in your skillet, you will need to work in batches to prevent steaming or use a cooktop-safe roasting pan.

Add the pork chops. Let them brown thoroughly before turning them--wait at least 6 minutes before checking. Flip the pork chops and let them continue to brown on high heat for 5 minutes.

Then place the pan in the oven to finish cooking. Mine took about 10 minutes--you are looking for an internal temperature of about 155 F.

When they are cooked, remove the pan from the oven. Remove the pork chops to a cutting board with a ditch to catch juices.

Place the skillet back over medium heat. Add the onions with a pinch of salt.

Splash a tablespoon or so of water into the pan. Scrape up all of the tasty browned pork bits. Continue cooking the onions until they are caramelized--adding water as needed to prevent scorching or burning. When the onions are caramelized golden brown, add the garlic. Continue cooking. This stage can take as little as 15 minutes, but it can also take longer if you are waiting on a side dish. Just continue stirring, and adding water as needed. You don't really want the onions to stand out in the jelly, so the more cooked they get, the better.

When you are ready to serve, add the red current jelly into the pan. Use a whisk--preferably a flat bottomed one--to continue scraping up onion and pork bits, but also to completely merge the caramelized onion mix with the jelly. When they are completely whisked together, turn off the heat.

Serve the pork chops draped in the red current sauce.