1 tablespoon vegetable oil
1- 1/2 pounds thin pork chops
1 (8-oz) jar plum jelly or preserves
1/2 medium zize onion, finely chopped
1/4 cup vinegar (lemon herb brings out good flavor in sauce)
2 teaspoon soy sauce
1 teaspoon ground ginger
1/2 teaspoon dried tarragon

Rub pork chops with dried tarragon and season lightly with salt and pepper. Heat oil in large skillet over medium-high heat. Add the chops and brown on both sides. Add the remaining ingredients. Reduce the heat; cover and simmer for 8 to 10 minutes or until the pork is cooked through and tender.