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Health Information Library Recipes Pork chops with black currant jam sauce

Pork chops with black currant jam sauce

Nutrition Facts

Serving Size 1 chop and sauce
Calories 205

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 1 g
Total fat 6 g
Sodium 188 mg
Cholesterol 78 mg
Dietary fiber 1 g
Protein 25 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Forget breading and frying. Try pan-fried pork loin chops instead.

Ingredients

(Serves 6)
  • 1/4 cup black currant jam
  • 2 tablespoons Dijon mustard
  • 2 teaspoons olive oil
  • 6 center cut 4-ounce pork loin chops, trimmed of all visible fat
  • 1/3 cup wine vinegar
  • 1/8 teaspoon freshly ground black pepper
  • 6 orange slices

Directions

In a small bowl, whisk together the jam and mustard.

In a large, nonstick frying pan, heat the olive oil over medium-high heat. Add the pork chops and cook, turning once, until browned on both sides, about 5 minutes a side. Top each pork chop with 1 tablespoon of the jam-mustard mixture. Cover and cook for 2 minutes more or until internal temperature is 145 F. Transfer the pork chops to warmed plates.

Cool the frying pan to a warm — not hot — temperature. Pour vinegar into the pan and stir to remove the bits of pork and jam. Pour the vinegar sauce over each pork chop. Sprinkle with pepper and garnish with orange slices. Serve immediately.

Last Updated: May 14th, 2021