First I'll tell you that I was inspired by this recipe: Chipotle Pork Tenderloin with Red Currant Salsa - FoodFit.com
Here is how I executed it:
Rub pork chops generously with Penzey's Northwoods Fire seasoning, Chipotle Powder, and a bit of fresh chopped rosemary.
Let rest while you make the salsa.
Push 1/2 cup Red Currants through a fine mesh seive so the thick juices run out.
Lightly sweeten the juice with 1/2 tsp sugar.
To the juice add a small dice of:
1 Jalapeno (leave seeds in for a kick)
1 tsp garlic chives
1 tsp parsley
zest of 1/2 Lime
about 20 whole currants (for texture)
Pan sear chops to medium or medium rare. Top with red currant salsa.