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.
Pork Chops with Tangy Red Currant Sauce
For a fast dinner that's ready in 30 minutes, turn to Pork Chops with Tangy Red Currant Sauce--hearty and pleasing.
Yield: Serves 4 (serving size: 1 pork chop and 2 tablespoons sauce)
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Amount per serving
- Calories: 300
- Fat: 6.8g
- Saturated fat: 1.9g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.7g
- Protein: 38.1g
- Carbohydrate: 17.6g
- Fiber: 0.8g
- Cholesterol: 117mg
- Iron: 1.4mg
- Sodium: 222mg
- Calcium: 53mg
- 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.
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