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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.
Serve with Mashed Potatoes: Place 2 cups frozen precut baking potatoes (such as Ore Ida Steam n' Mash) in a bowl. Microwave at HIGH 3 minutes, stirring after 2 minutes. Add 2 tablespoons 2% reduced-fat milk, 1 tablespoon extra-virgin olive oil, ¼ teaspoon freshly ground black pepper, and 1/8 teaspoon salt; mash potatoes. Sprinkle with additional pepper, if desired. CALORIES 88; FAT 3.5g (sat 0.6g); SODIUM 251mg
Serve with Lemon-Mint Peas: Place 2 cups frozen green peas and 2 tablespoons water in a bowl; cover. Microwave at HIGH 3 minutes, stirring after 2 minutes. Add 1 tablespoon chopped mint, 1 teaspoon butter, ½ teaspoon grated lemon rind, ¼ teaspoon pepper, and 1/8 teaspoon salt; toss. CALORIES 68; FAT 1.3g (sat 0.7g); SODIUM 86mg
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