If you want to use up some of the preserves languishing on the door of your fridge, you can sub them in for the red currant jelly--which offers a sweet-tart element here. Seedless raspberry or apricot jam will work well; to balance the sweetness, add a little lemon juice to the sauce. Orange marmalade will work, too, putting a mild, pleasantly bitter spin on the dish.
1 pound carrots, diagonally cut into 1-inch pieces
2 tablespoons chopped fresh parsley
1 tablespoon unsalted butter, melted
2 teaspoons stone-ground mustard
How to Make It
Combine first 4 ingredients in a small bowl, stirring with a whisk.
Place pork and 1/4 cup jelly mixture on a jelly-roll pan; toss to coat. Cover and marinate in refrigerator 1 hour. Reserve remaining jelly mixture.
Preheat broiler to high.
Sprinkle pork with salt and pepper. Broil for 4 minutes or until desired degree of doneness (do not turn over).
Steam carrots 10 minutes or until tender. Combine carrots, parsley, butter, and mustard in a bowl; toss to coat. Serve pork chops with reserved jelly mixture and steamed carrots.
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Pretty easy. Sorta prepped to recipe; marinated the chops in ziplock bag because we don't have room in the fridge for an oven pan. Let chops rest about 15min before plating & warmed the sauce in the microwave for about 30sec. Very nice combo with the carrots. Served with spinach-mushroom salad.
This has moved up in the top five of family favorite dinners. Even though the title says the glaze is 'red-hot,' it was mild enough for my 8 year-old to eat and enjoy (only the glaze that marinated the chop, no extra spooned on). The chops and carrots were both fantastic. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/red-hot-currant-glazed-pork-chops/
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