It was a recipe Gus’s Ma saved from Good Housekeeping many years ago (mid to late 60s). The internet has no idea what it is either.
Fanta
Yep. Appeared in a GH cookery leaflet thingy some time in the late sixties.
Anyway, and this is assuming you are grilling your pork chops to go with The Sauce
Finely chop a small onion, fry gently in a tablespoonful or so of butter or marg until softened and transclucent. Do not let it brown. That would be bad. Add a heaped teaspoonful of curry powder (mild or medium), stir and fry for a further minute. Add flour (one and a half to two tablespoonsful) to make a roux and cook out as for a white sauce. Proceed as for a white sauce with up to a pint of milk. When thickened and ready to simmer add two tablespponsful reducrrant jelly and one of lemon juice, whisk vigorously to disperse and begin simmering the sauce - takes about ten minutes very gently (taste and adjust the balance of jelly/lemon juice according to preference about half way through the simmering process).
Sounds odd and revolting, I know, but it is far from it. Serve with grilled pork chops. Counterintuitive, I know, but baked tomatoes go very well indeed with this, as do french beans. Resist the temptation to serve with rice: that is very nasty indeed, as I imagine mash would also be. Boiled or roast or new or saute potato.
If using pork shoulder steak, one can just sear them in a pan, shove them in the oven to finish, arrest the sauce after a minute or so’s simmering and pour it over them and let it get on with it. If doing that, it’s useful to know your own preference as to redcurrant/lemon juice balance first 