Red-Hot Currant-Glazed Pork Chops

Cooking Light
Red-Hot Currant-Glazed Pork ChopsRecipe
Photo: Hector Sanchez; Styling: Lindsey Lower


If you want to use up some of the preserves languishing on the door of your fridge, you can sub them in for the red currant jelly--which offers a sweet-tart element here. Seedless raspberry or apricot jam will work well; to balance the sweetness, add a little lemon juice to the sauce. Orange marmalade will work, too, putting a mild, pleasantly bitter spin on the dish.
Serves 4 (serving size: 1 pork chop, 1 tablespoon sauce, and about 3/4 cup carrots)


+ Add To Shopping List
1/2 cup red currant jelly
1 teaspoon lower-sodium soy sauce
3/4 teaspoon hot sauce
1/4 teaspoon crushed red pepper
4 (6-ounce) bone-in center-cut loin pork chops (about 1/2 inch thick)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound carrots, diagonally cut into 1-inch pieces
2 tablespoons chopped fresh parsley
1 tablespoon unsalted butter, melted
2 teaspoons stone-ground mustard


Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes

1. Combine first 4 ingredients in a small bowl, stirring with a whisk.

2. Place pork and 1/4 cup jelly mixture on a jelly-roll pan; toss to coat. Cover and marinate in refrigerator 1 hour. Reserve remaining jelly mixture.

3. Preheat broiler to high.

4. Sprinkle pork with salt and pepper. Broil for 4 minutes or until desired degree of doneness (do not turn over).

5. Steam carrots 10 minutes or until tender. Combine carrots, parsley, butter, and mustard in a bowl; toss to coat. Serve pork chops with reserved jelly mixture and steamed carrots.

Created date

August 2014

Nutritional Information

Calories 328
Fat 9.3 g
Satfat 3.7 g
Monofat 3 g
Polyfat 1 g
Protein 24 g
Carbohydrate 38 g
Fiber 3 g
Cholesterol 78 mg
Iron 1 mg
Sodium 375 mg
Calcium 61 mg