Pan-Seared Pork Chops with Red Currant Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dress up the traditional pork chop with a glossy, homemade sauce made from tart cider vinegar and sweet currant jelly. Ingredients:
2 teaspoons olive oil |
4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick) |
1 teaspoon ground coriander |
3/4 teaspoon salt, divided |
1/4 cup chopped shallots |
1/4 teaspoon dried thyme |
2 garlic cloves, minced |
2 tablespoons cider vinegar |
1 cup fat-free, less-sodium beef broth |
1/3 cup red currant jelly |
1/4 teaspoon freshly ground black pepper |
1 teaspoon cornstarch |
1 teaspoon water |
chopped fresh chives (optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with coriander and 1/2 teaspoon salt. Add pork to pan; cook 3 minutes on each side. Remove from pan. Add shallots, thyme, garlic, and remaining 1/4 teaspoon salt to pan; sauté 1 minute. Stir in vinegar; cook 15 seconds or until liquid almost evaporates. Stir in broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add jelly and pepper; cook 2 minutes or until jelly melts.
2. Combine 1 teaspoon cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Add pork chops to pan; cook 1 minute or until thoroughly heated. Garnish pork chops with chives, if desired.
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