Currant jelly and Dijon mustard add bold flavor to the glaze for this pork chop recipe. Serve it with instant rice and you'll have dinner on the table in 20 minutes.
4 (4-ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/8 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced onion
1/4 cup currant jelly
1 1/2 teaspoons Dijon mustard
How to Make It
Trim fat from chops. Coat a large nonstick skillet with cooking spray; place over high heat until hot. Sprinkle chops with sage, salt, and pepper; add to skillet, and cook 1 minute on each side. Reduce heat to medium; cook chops 4 to 5 additional minutes on each side or until done. Transfer chops to a serving platter; keep warm.
Add onion to skillet; cook over medium heat 2 minutes, stirring often. Reduce heat; add jelly and mustard, and simmer 2 minutes or until glaze is reduced to 1/4 cup. To serve, spoon glaze over chops.
Cooking Light 5-Ingredient 15-Minute Cookbook
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