Pork Chops With Black Currant Preserve Recipes

PORK CHOPS WITH BLACK CHERRY SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 145 degrees F (63 degrees C) on a meat thermometer, about 20 minutes.
• While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallot and cherries. Cook until the shallot has begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.

PORK CHOPS WITH BLACK CURRANT PRESERVES (THE SILVER PALATE)

Steps:

• In a small bowl combine the mustard and preserves and set aside.
• Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them.
• Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven.
• Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up any browned bits.
• When the sauce is reduced by about on third, pour it over the chops on the platter and serve immediately, garnish with watercress.

PORK CHOPS WITH BLACK CURRANT PRESERVE

Steps:

• Mix preserves and mustard in a small bowl.
• Heat a non-stick skillet (large enough to hold all the pork chops comfortably). Season the chops with salt and pepper, and brown them chops on both sides over med-high heat.
• Season with salt and pepper to taste and spoon currant/mustard mixture evenly over them.
• Cover the chops, reduce the heat, and cook for 20 minutes or until chops are done. Transfer to a platter and keep warm in the oven.
• Remove fat from the skillet. Add the vinegar, set the pan over medium heat and bring to a boil, stirring and scraping up the brown bits. When the sauce is reduced by a third, pour it over the chops and serve immediately.

BLACK CURRANT JAM PORK CHOPS

Steps:

• In a small bowl whisk together the jam and mustard. Pan fry chops in a nonstick pan. Just before the chops are done, top each chop with the jam-mustard mixture. Cover the pan and cook for final two minutes.
• Remove the cover and remove each chop to a warmed plate. Cool pan to a warm-not hot-temperature.
• Pour wine vinegar into the pan and stir to remove bits of pork and jam. Pour sauce over each chop. Add fresh ground pepper, if desired. Garnish with an orange slice and serve immediately.

PORK CHOPS WITH BLACK CURRANT PRESERVES

Steps:

• Mix the preserves and mustard together in a small bowl and set aside.
• Heat a nonstick skillet just large enough to hold the pork chops, and brown them lightly on boht sides. Season with salt and pepper to taste and spoon the currant and mustard mixture evenly over them.
• Cover Chops, reduce heat and cook for 20 minutes or until the chops are done. Transfer them to a platter and keep warm in the oven
• Remove excess fat from the skillet. Add the vinegar, set pan over medium heat and bring juices to a boil, stirring and scraping up any brown bits. When the sauce is reduced by about 1/3, pour it over the chops and serve immediately with Jasmine Rice

PORK CHOPS WITH JAMMY-MUSTARD GLAZE

Steps:

• In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
• In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
• Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.