Pork Chops With Tangy Red Currant Sauce
photo by NorthwestGal
- Ready In:
- 1⁄2 cup white onion, diced
- 3 tablespoons fresh garlic, minced (divided)
- 1⁄3 cup red wine or 1/3 cup unsalted chicken stock
- 2 tablespoons sugar
- 2 tablespoons red currant fruit spread
- 1⁄4 cup red wine vinegar
- 1 1⁄2 tablespoons lemon rind, grated
- 4 center-cut pork loin chops, trimmed (6-oz. each, bone-in)
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon kosher salt
- 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
Got a question? Share it with the community!
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!
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).