Pork Chops With Black Currant Preserves The Silver Palate Recipes

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PORK CHOPS WITH BLACK CURRANT PRESERVES (THE SILVER PALATE)



Pork Chops With Black Currant Preserves (The Silver Palate) image

This is very quick to prepare and therefore it is one of my "go to" recipes for easy entertaining. The sweet and piquant reduction complements the pork beautifully. I usually serve this with steamed asparagus, roasted fingerling potatoes, and butter lettuce salad with a chunky Roquefort dressing. Simple and elegant.

Provided by JTsMom

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup black currant jelly
1 1/2 tablespoons Dijon mustard
4 center-cut pork chops, 1 - 1 1/2 inch thick
salt and pepper, to taste
1/3 cup white wine vinegar
watercress (garnish) (optional)

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.

Nutrition Facts : Calories 264.6, Fat 11.9, SaturatedFat 4.4, Cholesterol 71.4, Sodium 118.3, Carbohydrate 15.1, Fiber 0.4, Sugar 10.9, Protein 23.4

PORK CHOPS WITH BLACK CURRANT PRESERVE



Pork Chops With Black Currant Preserve image

Make and share this Pork Chops With Black Currant Preserve recipe from Food.com.

Provided by KissKiss

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup black currant preserves
1 1/2 tablespoons Dijon mustard
6 center-cut pork chops (1 to 1 1/2 inches thick)
salt and pepper, to taste
1/3 cup white wine vinegar

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.

Nutrition Facts : Calories 244.5, Fat 11.9, SaturatedFat 4.4, Cholesterol 71.4, Sodium 95.2, Carbohydrate 9.5, Fiber 0.3, Sugar 6.6, Protein 23.4

PORK CHOPS WITH BLACK CURRANT PRESERVES



Pork Chops with Black Currant Preserves image

Number Of Ingredients 5

1/4 cup Preserves
1.5 tablespoon Dijon Mustard
4 Center Cut Pork Chops
2 pinches Freshly ground Salt and Pepper
1/3 cup Balsamic Vinegar

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

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