Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0

Dress up the traditional pork chop with a glossy, homemade sauce made from tart cider vinegar and sweet currant jelly.

David Bonom
Recipe by Cooking Light April 2007

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 pork chop and about 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with coriander and 1/2 teaspoon salt. Add pork to pan; cook 3 minutes on each side. Remove from pan. Add shallots, thyme, garlic, and remaining 1/4 teaspoon salt to pan; sauté 1 minute. Stir in vinegar; cook 15 seconds or until liquid almost evaporates. Stir in broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add jelly and pepper; cook 2 minutes or until jelly melts.

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  • Combine 1 teaspoon cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Add pork chops to pan; cook 1 minute or until thoroughly heated. Garnish pork chops with chives, if desired.

Nutrition Facts

361 calories; calories from fat 32%; fat 12.6g; saturated fat 4.1g; mono fat 6.3g; poly fat 1g; protein 39.4g; carbohydrates 20.4g; fiber 0.2g; cholesterol 105mg; iron 1.3mg; sodium 631mg; calcium 48mg.
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