Pork Chops with Tangy Red Currant Sauce

By KDS-1

Mary Drennen, Cooking Light

MARCH 2013

Ingredients

• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. 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).

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.