Red Currant-Glazed Pork Chops
Red Currant-Glazed Pork Chops recipe
Yield
4 servingsPrep
20 minCook
15 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork loin chops
about 4 ounces each |
*
|
| ¾ | teaspoon |
sage
rubbed |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
currant jelly
|
*
|
| 2 | tablespoons |
balsamic vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork loin chops
about 4 ounces each |
*
|
| 3.8 | ml |
sage
rubbed |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
currant jelly
|
*
|
| 3E+1 | ml |
balsamic vinegar
|
|
Directions
Trim fat from chops.
Sprinkle with sage, pepper and salt on both sides of chops.
Coat a non-stick skillet with cooking spray, place over medium heat until hot (provided your cookware allows this - mine doesn't so I put the chops in cold).
Add chops, and cook for 7 minutes on each side, until done.
Remove chops, keep warm.
Add jelly and vinegar to skillet and cook until thickened (about 2 mintues), stirring constantly.
Spoon over chops.
Note: being paranoid about food-borne illness, I kept the chops in the skillet while making the sauce (extra cooking time).
They still turned out great
