Pan-Seared Pork Chops with Red Currant Sauce

Name: Pan-Seared Pork Chops with Red Currant Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps cider vinegar; 1 teaspoon cornstarch; 0 teaspoons dried thyme; 2 garlic cloves, minced; 1 teaspoon ground coriander; 237 milliliters fat-free, less-sodium beef broth; 2 teaspoons olive oil; 680 grams bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick); 79 milliliters red currant jelly; 1 teaspoons salt, divided; 59 milliliters chopped shallots; 1 teaspoon water

Pan-Seared Pork Chops with Red Currant Sauce might be From preparation to the plate, this recipe takes about 45 minutes. If you like this recipe, you might also like recipes such as Pork Chops with Tangy Red Currant Sauce, Seared Pork Chops with Grape Sauce, and Pan-Seared Pork Chops with Green Peppercorn Sauce.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Sprinkle pork chops with coriander and 1/2 teaspoon salt.

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Pork Chops

Coriander

Salt

Add pork to pan; cook 3 minutes on each side.

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Pork

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Frying Pan

Remove from pan.

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Frying Pan

Add shallots, thyme, garlic, and remaining 1/4 teaspoon salt to pan; saut 1 minute. Stir in vinegar; cook 15 seconds or until liquid almost evaporates. Stir in broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes).

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Shallot

Vinegar

Garlic

Broth

Thyme

Salt

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Frying Pan

Add jelly and pepper; cook 2 minutes or until jelly melts.

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Pepper

Jelly

Combine 1 teaspoon cornstarch and 1 teaspoon water in a small bowl.

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Corn Starch

Water

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Bowl

Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.

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Corn Starch

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Frying Pan

Add pork chops to pan; cook 1 minute or until thoroughly heated.

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Pork Chops

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Frying Pan

Garnish pork chops with chives, if desired.

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Pork Chops

Chives

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Frying Pan

Bowl

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2Tbsps

cider vinegar 1teaspoon

cornstarch 0teaspoons

dried thyme 2

garlic cloves, minced 1teaspoon

ground coriander 237milliliters

fat-free, less-sodium beef broth 2teaspoons

olive oil 680grams

bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)79milliliters

red currant jelly 1teaspoons

salt, divided 59milliliters

chopped shallots 1teaspoon

water

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.