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Pan-Seared Pork Chops with Red Currant Sauce

Servings 4
Calories 309 kcal
Author David Bonom, Cooking Light APRIL 2007

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

  1. 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.
  2. 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.