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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 32%
  • Fat: 12.6g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1g
  • Protein: 39.4g
  • Carbohydrate: 20.4g
  • Fiber: 0.2g
  • Cholesterol: 105mg
  • Iron: 1.3mg
  • Sodium: 631mg
  • Calcium: 48mg

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

  1. 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.
  2. 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.
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