Pork Chops with Tangy Red Currant Sauce

Pork Chops with Tangy Red Currant Sauce Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
For a fast dinner that's ready in 30 minutes, turn to Pork Chops with Tangy Red Currant Sauce--hearty and pleasing.


Serves 4 (serving size: 1 pork chop and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 300
Fat 6.8 g
Satfat 1.9 g
Monofat 2.3 g
Polyfat 0.7 g
Protein 38.1 g
Carbohydrate 17.6 g
Fiber 0.8 g
Cholesterol 117 mg
Iron 1.4 mg
Sodium 222 mg
Calcium 53 mg


Cooking spray
1/2 cup diced white onion
3 tablespoons minced fresh garlic, divided
1/3 cup red wine or unsalted chicken stock
2 tablespoons sugar
2 tablespoons red currant fruit spread
1/4 cup red wine vinegar
1 1/2 tablespoons grated lemon rind
4 (6-ounce) bone-in center-cut loin pork chops, trimmed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt


1. Heat a saucepan over medium heat. Coat pan with cooking spray. Add onion and 1 tablespoon garlic; cook 4 minutes or until onion is tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add sugar and fruit spread; bring to a boil. Cook 1 minute. Add vinegar; return to a boil. Cook until reduced to 1/2 cup (about 5 minutes).

2. Heat a large grill pan over medium-high heat. Coat with cooking spray. Combine 2 tablespoons garlic and rind; sprinkle evenly over pork, pressing to adhere. Sprinkle evenly with pepper and salt. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes.

Mary Drennen,

Cooking Light

March 2013