Pork Chops With Tangy Red Currant Sauce |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Recipe is from Cooking Light Magazine. It is recommended to serve these chops with mashed potatoes and Lemon-Mint Peas. Ingredients:
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 |
Directions:
1. 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).
2. 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.
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