Pan-Seared Pork Chops with Red Currant Sauce

Lee Harrelson
Dress up the traditional pork chop with a glossy, homemade sauce made from tart cider vinegar and sweet currant jelly.

Yield:

4 servings (serving size: 1 pork chop and about 3 tablespoons sauce)

Recipe from

Nutritional Information

Calories 361
Caloriesfromfat 32 %
Fat 12.6 g
Satfat 4.1 g
Monofat 6.3 g
Polyfat 1 g
Protein 39.4 g
Carbohydrate 20.4 g
Fiber 0.2 g
Cholesterol 105 mg
Iron 1.3 mg
Sodium 631 mg
Calcium 48 mg

Ingredients

2 teaspoons olive oil
4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
1 teaspoon ground coriander
3/4 teaspoon salt, divided
1/4 cup chopped shallots
1/4 teaspoon dried thyme
2 garlic cloves, minced
2 tablespoons cider vinegar
1 cup fat-free, less-sodium beef broth
1/3 cup red currant jelly
1/4 teaspoon freshly ground black pepper
1 teaspoon cornstarch
1 teaspoon water
Chopped fresh chives (optional)

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with coriander and 1/2 teaspoon salt. Add pork to pan; cook 3 minutes on each side. Remove from pan. Add shallots, thyme, garlic, and remaining 1/4 teaspoon salt to pan; sauté 1 minute. Stir in vinegar; cook 15 seconds or until liquid almost evaporates. Stir in broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add jelly and pepper; cook 2 minutes or until jelly melts.

Combine 1 teaspoon cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Add pork chops to pan; cook 1 minute or until thoroughly heated. Garnish pork chops with chives, if desired.

Note:

David Bonom,

April 2007