This was really good!! It was easy to make, and even the kids, who usually don't like things make with vinegar, asked for seconds! The lemon zest and ginger along with the sauce really made it!
Pork Chops with Tangy Red Currant Sauce
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.
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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