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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 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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