Pork Chops with Tangy Red Currant Sauce

By Joan_Z

Serves 4
Cal. 300; Protein 38; Carbs 17

Ingredients

• 1/2 cup white onion - diced
• 3 Tbsp. fresh garlic - minced & divided
• 1/3 cup red wine or unsalted chicken stock
• 2 Tbsp. sugar
• 2 Tbsp. red currant fruit spread
• 1/4 cup red wine vinegar
• 1 1/2 Tbsp. grated lemon rind
• 4 (6 oz each) bone-in center cut loin pork chops, trimmed
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. kosher salt

Preparation

Step 1

Heat saucepan over medium heat. Coat pan with cooking spray. Add onion & 1 Tbsp. garlic; cook 4 minutes or until onion is tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add sugar & fruit spread, broing to a boil. Cook 1 minutes. 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 Tbsp. garlic & lemon rind; sprinkle evenly over pork, pressing to adhere. Sprinkle evely with pepper and salt. Add pork to pan; cook 3 minutes on each side until desired degree of doneness. Remove from pan & let stand 5 minutes.