Prep 10 mins
Cook 30 mins
This is very quick to prepare and therefore it is one of my “go to” recipes for easy entertaining. The sweet and piquant reduction complements the pork beautifully. I usually serve this with steamed asparagus, roasted fingerling potatoes, and butter lettuce salad with a chunky Roquefort dressing. Simple and elegant.
- 1⁄4 cup black currant jelly
- 1 1⁄2 tablespoons Dijon mustard
- 4 center-cut pork chops, 1 - 1 1/2 inch thick
- salt and pepper, to taste
- 1⁄3 cup white wine vinegar
- watercress (garnish) (optional)
- In a small bowl combine the mustard and preserves and set aside.
- Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them.
- Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven.
- Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up any browned bits.
- When the sauce is reduced by about on third, pour it over the chops on the platter and serve immediately, garnish with watercress.