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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.