Sunday is always a good day for cooking. It’s fun to have a new entree for supper, don’t you think? Well, tonight I made Pork Chops with Black Currant Sauce, Oven-browned Red Potatoes and Steamed Brussels Sprouts. Everything was delicious. For dessert, Don made Chocolate Meringue Tarts. I can’t wait to try them!
Pork Chops with Black Currant Sauce
4 Boneless Pork Chops (1 to 1 1/2 inches thick)
1/2 cup black (or red) currant preserves
1 1/2 tablespoons Dijon mustard
1/3 cup white vinegar
Salt and pepper
Mix the preserves with the mustard until thoroughly combined. Set aside.
Heat a skillet over medium high heat and brown the pork chops on each side. (You may need a little olive oil so they don’t stick.) Season with salt and pepper. Spoon the Currant/Mustard sauce over the pork chops. Reduce the heat, cover the chops and continue cooking the chops until they are tender, about 20 minutes. Transfer the chops to a platter. Pour the vinegar into the sauce in the pan and stir. Cook over medium heat, bringing the juices to a boil, stirring and scraping any browned bits into the sauce. When the sauce is reduced about 1/3, pour the sauce over the chops and serve immediately.
This recipe was originally taken from The Silver Palate Cookbook by Julee Rosso & Sheila Lukins with Michael McLaughlin.