Recipe: Pork chops with black currant jam sauce
Medically reviewed on September 13, 2017.Serves 6
Instead of being breaded and fried, these pork loin chops are pan-fried and topped with a light sauce.
- 1/4 cup black currant jam
- 2 tablespoons Dijon mustard
- 2 teaspoons olive oil
- 6 center cut pork loin chops, trimmed of all visible fat, each 4 ounces
- 1/3 cup wine vinegar
- 1/8 teaspoon freshly ground black pepper
- 6 orange slices
In a small bowl, whisk together the jam and mustard.
In a large, nonstick frying pan, heat the olive oil over medium-high heat. Add the pork chops and cook, turning once, until browned on both sides, about 5 minutes a side. Top each pork chop with 1 tablespoon of the jam-mustard mixture. Cover and cook for 2 minutes more. Transfer the pork chops to warmed plates.
Cool the frying pan to a warm — not hot — temperature. Pour wine vinegar into the pan and stir to remove the bits of pork and jam. Pour the vinegar sauce over each pork chop. Sprinkle with pepper and garnish with orange slices. Serve immediately.
Nutritional Analysis (per serving)
|Serving Size||1 chop|
|Monounsaturated Fat||3 g|
|Saturated Fat||1 g|
|Total Fat||6 g|