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).
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.
Pretty good. Made to recipe using wine and subbing currant jelly and boneless chops. Served with smashed potato/carrot and roasted green cauliflower. Very appealing plates, nice combo of colors, flavors & textures. Used the lemons for pre-dinner limoncello-spiked lemonade -- a nice bonus.
We all loved this and the sauce was great. Didn't have any red wine, so I used all chicken broth, didn't miss it at all! Make with parmesan mashed potatoes and peas like the picture, great weeknight dinner!
This was a very good dish. The fresh garlic and lemon rind mixed with the sauce gave it a burst of flavors. I used 1/3 cup red wine and later the 1/4 cup red wine vinegar as directed. I used boneless center cut instead of bone-in and filleted each chop into two pieces so that they were each about 1/2 inch thick. I nicely browned them on each side and then added the sauce from the pan allowing it to simmer a bit longer so that the sauce would thicken. It was a hit all around. I suggest to serve it as picture shows with peas and mashed potatoes.
We loved this paired with mashed potatoes!!!! I used pork steaks and I baked them instead, but the sauce was superb!!!! I had to use apple cider vinegar since that is all I had, but it was still fantastic! This is definitely a keeper!
Prepared exactly as recipe prescribed. My husband loved it! I would select thicker pork chops than I did next time. The sauce has a delicious mix of flavors. Next time I might thicken the sauce with some corn starch. Definitely will make again.
What a fantastic recipe! We loved the tangy red currant sauce and thought the balance between sweet and tangy was perfect. Amazingly, there is no sodium added to the dish, yet it still tastes delicious; not an easy feat with pork. You can read my full review at Taking On Magazines: http://bit.ly/11iF8ap
Friggin' Awesome!! Just the right amount of sweet & salty, and the onions caramelize into something extraordinary. I subbed cherry jelly for the currant jelly (I think any jelly would be fine), & used white wine instead of stock. Put the sauce on the chops after I browned them and browned just a few extra minutes in the pan. Bone in pork chops are the only way to go here- so much tastier. This is actually a pretty easy recipe for the fantastic results that you get.
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