Pork Chops With Tangy Red Currant Sauce

"Recipe is from Cooking Light Magazine. It is recommended to serve these chops with mashed potatoes and Lemon-Mint Peas."
photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
photo by threeovens photo by threeovens
Ready In:




  • Heat a saucepan over medium heat. Coat pan with cooking spray. Add onion and 1 tablespoons garlic; cook 4 minutes or until onion is tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add sugar and fruit spread; bring to a boil. Cook 1 minute. Add vinegar; return to a boil. Cook until reduced to 1/2 cup (about 5 minutes).
  • Heat a large grill pan over medium high heat. Coat with cooking spray. Combine 2 tablespoons garlic and rind; sprinkle evenly over pork, pressing to adhere. Sprinkle evenly with pepper and salt. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes.

Questions & Replies

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  1. LifeIsGood
    Wow. I loved these pork chops a lot more than I thought I would. Something about the flavor combinations made this a winner. The sauce was tangy and really worked well with the pork chops, lemon and garlic. I cooked my chops in a cast iron pan and for a few minutes longer on each side (due to the thickness). Thank you!
  2. K9 Owned
    These chops were a winner in this house. I made the sauce with the wine option and will be making it again and again. Next time I might add a bit of broth to thin the sauce just a tad. Made for Culinary Quest 2014
  3. threeovens
    I made this with red wine and the only change I made was to add a tiny bit of water because we like a thin sauce. The red currant sauce his wonderful with the pork chops.
  4. NorthwestGal
    This was delicious. The tangy red currant sauce was perfect spooned over the pork chops. This is so easy to make too, yet it's packed with flavor. It would be perfect for a dinner party. I followed the recipe as written and didn't make any adjustments except opted for the broth (where it called for red wine or chicken broth). Otherwise, I prepared it exactly as written. Thanks, Nancy's Pantry. Made for 2014 Culinary Quest (PNW).



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