Currant jelly and Dijon mustard add bold flavor to the glaze for this pork chop recipe. Serve it with instant rice and you'll have dinner on the table in 20 minutes.

Recipe by Oxmoor House January 1999

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Recipe Summary

total:
17 mins
Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from chops. Coat a large nonstick skillet with cooking spray; place over high heat until hot. Sprinkle chops with sage, salt, and pepper; add to skillet, and cook 1 minute on each side. Reduce heat to medium; cook chops 4 to 5 additional minutes on each side or until done. Transfer chops to a serving platter; keep warm.

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  • Add onion to skillet; cook over medium heat 2 minutes, stirring often. Reduce heat; add jelly and mustard, and simmer 2 minutes or until glaze is reduced to 1/4 cup. To serve, spoon glaze over chops.

Source

Cooking Light 5-Ingredient 15-Minute Cookbook

Nutrition Facts

239 calories; calories from fat 32%; fat 8.4g; saturated fat 2.8g; mono fat 0g; poly fat 0g; protein 25.2g; carbohydrates 14.4g; fiber 0.3g; cholesterol 71mg; iron 0mg; sodium 431mg; calcium 0mg.
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