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Pan-Seared Pork Chops with Red Currant Sauce
Servings 4
Calories 309 kcal
Ingredients
- 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
Instructions
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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.
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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.
