Pork Chops Parisienne With Prunes

I haven't made this recipe in a very, very long time but found myself craving it recently. Finding 1" thick pork chops is rare unless you have a butcher near you that you have a relationship with. I will probably use a thinner cut and adjust the recipe accordingly. Red currant jelly is also not a common item unless you shop at a high end grocery store. I'm planning on creating this but will make some adjustments to allow for easily available ingredients so will edit this post accordingly. It was definitely a very delicious dish that I enjoyed in the past and I hope it will please my current family of 5 (this includes a 13 year old and a 4 year old so not sure how well this will go over). Update: This recipe was a huge success with everyone! I used six 1/2" pork chops for my family of 5 and added granulated garlic and a bit of fresh ground black pepper during the browning process (in an iron skillet). No currant jelly at the stores I went to so used grape jelly instead. I also used some of the wine from the prune bake to season the sauce as it had acquired some of their sweetness. The sauce was creamy, slightly sweet and savory from the pan drippings I left in the pan. It also went very well with the mashed potatoes I served with the pork chops.