Pork Chops with Tangy Red Currant Sauce

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!

This was delicious! I substituted blackberry jam and it was totally amazing! The whole family scarfed it down!

Pretty good. Made to recipe using wine and subbing currant jelly and boneless chops. Served with smashed potato/carrot and roasted green cauliflower. Very appealing plates, nice combo of colors, flavors & textures. Used the lemons for pre-dinner limoncello-spiked lemonade -- a nice bonus.

We all loved this and the sauce was great. Didn't have any red wine, so I used all chicken broth, didn't miss it at all! Make with parmesan mashed potatoes and peas like the picture, great weeknight dinner!

This was a very good dish. The fresh garlic and lemon rind mixed with the sauce gave it a burst of flavors. I used 1/3 cup red wine and later the 1/4 cup red wine vinegar as directed. I used boneless center cut instead of bone-in and filleted each chop into two pieces so that they were each about 1/2 inch thick. I nicely browned them on each side and then added the sauce from the pan allowing it to simmer a bit longer so that the sauce would thicken. It was a hit all around. I suggest to serve it as picture shows with peas and mashed potatoes.

We loved this paired with mashed potatoes!!!! I used pork steaks and I baked them instead, but the sauce was superb!!!! I had to use apple cider vinegar since that is all I had, but it was still fantastic! This is definitely a keeper!

Prepared exactly as recipe prescribed. My husband loved it! I would select thicker pork chops than I did next time. The sauce has a delicious mix of flavors. Next time I might thicken the sauce with some corn starch. Definitely will make again.

What a fantastic recipe! We loved the tangy red currant sauce and thought the balance between sweet and tangy was perfect. Amazingly, there is no sodium added to the dish, yet it still tastes delicious; not an easy feat with pork. You can read my full review at Taking On Magazines: http://bit.ly/11iF8ap

Friggin' Awesome!! Just the right amount of sweet & salty, and the onions caramelize into something extraordinary. I subbed cherry jelly for the currant jelly (I think any jelly would be fine), & used white wine instead of stock. Put the sauce on the chops after I browned them and browned just a few extra minutes in the pan. Bone in pork chops are the only way to go here- so much tastier. This is actually a pretty easy recipe for the fantastic results that you get.

A good variation on pork chops. I used current jelly instead of fruit spread and red wine. I didn't find it too sweet at all. It doesn't make much sauce so its not overpowering. A nice sweet/salty combo.

I thought this was ok, but not all that. It bordered on too sweet even though I cut the sugar in half.

Very delicious recipe. I used chicken stock instead of wine because that is what I had on hand. It came together very easy and I thought the recipe reminded me of a German dish.

I have to confess that I swapped out the red current jam and went with a cherry preserve instead. While I'm always up for trying new things, I was concerned that if I didn't like red current jam, I'd be suck with a jar that I wouldn't know what to do with. The cherry jam was an easy swap and the flavors went together nicely--even with the red wine vinegar! This was well received and it will be in our "pork chop recipe rotation"!