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Pork Chops with Tangy Red Currant Sauce




Source of Recipe


Karlette 2011


List of Ingredients




Pork Chops with Tangy Red Currant Sauce


Cooking spray
1/2 cup diced white onion
3 tablespoons minced fresh garlic, divided
1/3 cup red wine or unsalted chicken stock
2 tablespoons sugar
2 tablespoons red currant fruit spread
1/4 cup red wine vinegar
1 1/2 tablespoons grated lemon rind
4 (6-ounce) bone-in center-cut loin pork chops, trimmed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt


Recipe




Heat a saucepan over medium heat.

Coat pan with cooking spray.

Add onion and 1 tablespoon 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.