Preheat a grill or heat a griddle on the top of the stove. When hot, cook the pork chops until tender - about 10 minutes on each side. Remove the chops from the pan, leaving behind any fat.
Add the carrots, onion, celery, bay leaf and thyme to the pan. Turn down the heat, and cook for 5-10 minutes until softened. Drain off the fat and transfer everything to a saucepan.
Add the crushed peppercorns and vinegar to the vegetables and reduce by two-thirds. Pour in the stock and simmer the sauce for 30 minutes.
Preheat the oven to 350°F Wrap the pork chops in aluminium foil and reheat in the oven.
Skim off any impurities from the sauce and stir in the redcurrant jelly. Bring to a boil, and strain through a fine sieve. Add the beet, hard-boiled egg white and pickles to the sauce and gently warm through.
Pour the sauce over the grilled pork chops and serve straight away with a fluffy mound of mashed potato.