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Pan-Seared Pork Chops with Red Currant Sauce
- 2 teaspoons olive oil
- 24 ounces bone-in center-cut loin pork chops — trimmed (about 1/2 inch thick)
- 1 teaspoon ground coriander
- 3/4 teaspoon salt — divided
- 1/4 cup chopped shallots
- 1/4 teaspoon dried thyme
- 2 garlic cloves — minced
- 2 tablespoons cider vinegar
- 1 cup fat-free (less-sodium beef broth)
- 1/3 cup red currant jelly
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon cornstarch
- 1 teaspoon water
- Chopped fresh chives — (optional)
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with coriander and 1/2 teaspoon salt. Add pork to pan; cook 3 minutes on each side. Remove from pan. Add shallots, thyme, garlic, and remaining 1/4 teaspoon salt to pan; sauté 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). Add jelly and pepper; cook 2 minutes or until jelly melts.
- Combine 1 teaspoon cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Add pork chops to pan; cook 1 minute or until thoroughly heated. Garnish pork chops with chives, if desired.
Pan-Seared Pork Chops with Molasses-Plum Sauce
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 3/4 cup fat-free (less-sodium chicken broth)
- 1/4 cup dried blueberries
- 3 tablespoons cider vinegar
- 2 tablespoons molasses
- 1/2 teaspoon salt — divided
- 1/2 teaspoon freshly ground black pepper — divided
- 1/8 teaspoon ground coriander
- 3 plums — pitted (peeled, and coarsely chopped (about 1 3/4 cups))
- Cooking spray
- 24 ounces bone-in center-cut pork chops (about 1 inch thick)
- Fresh parsley sprigs — (optional)
- Heat oil in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in broth, blueberries, vinegar, molasses, 1/4 teaspoon salt, 1/4 teaspoon pepper, coriander, and plums; bring to a boil. Reduce heat, and simmer 20 minutes or until plums are tender and mixture is thick.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over pork chops. Add pork chops to skillet; cook 2 minutes on each side or until browned. Reduce heat to medium; cook 4 minutes or until done. Remove pork chops from skillet; cover and keep warm. Add plum mixture to skillet; bring to a simmer. Cook 2 minutes, scraping pan to loosen browned bits. Spoon plum mixture over pork. Garnish with parsley, if desired.
Pan-Roasted Pork Tenderloin With Olives
- 2 Tbs sliced sun-dried tomatoes (packed without oil (about 6 pieces))
- 1/2 cup boiling water
- 1/4 cup chopped green olives
- 1/4 cup dry vermouth
- 2 Tbs lemon juice
- 1 tsp chopped fresh or 1/4 teaspoon dried rosemary
- 1/8 tsp crushed red pepper
- 2 garlic cloves (minced)
- 1 tsp olive oil
- 1 pork tenderloin ((1-pound))
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1 Tbs water
- 1 tsp cornstarch
- 1 can low-salt chicken broth ((10 1/2-ounce))
- Combine tomatoes and boiling water in a bowl; cover and let stand 20 minutes or until soft. Stir in olives and next 5 ingredients (olives through garlic).
- Preheat oven to 400°.
- Heat oil in a 9-inch heavy skillet over medium-high heat until hot. Sprinkle pork with black pepper and salt. Add pork to skillet; cook 5 minutes, browning on all sides. Add tomato mixture to skillet. Insert meat thermometer into thickest part of pork. Place skillet in oven; bake at 400° for 30 minutes or until thermometer registers 160° (slightly pink). Remove pork from the skillet. Set aside, and keep warm.
- Combine water and cornstarch in a small bowl. Add cornstarch mixture and broth to skillet; place over medium heat. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Serve sauce with pork.
Mustard Herb-Crusted Pork Tenderloin
- 1 slice white bread ((1/2-ounce))
- 1/4 cup chopped fresh parsley
- 3 Tbs grated fresh Romano cheese
- 2 tsp chopped fresh thyme
- 1 pork tenderloin ((1-pound) trimmed)
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 2 Tbs Dijon mustard
- 1/2 tsp fennel seeds (crushed)
- 1 garlic clove (minced)
- Cooking spray
- Preheat oven to 450°.
- Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.
- Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.
