Pork Chops with Tangy Red Currant Sauce
Daily Inspiration S
1/2 cwhite onion, diced
3 Tbspfresh garlic, minced (divided)
1/3 cred wine (or unsalted chicken stock)
2 Tbspred currant fruit spread
1/4 cred wine vinegar
1 1/2 Tbsplemon rind, grated
4center-cut pork chops, trimmed (6 oz. each, bone-in)
1/2 tspfreshly ground black pepper
1/4 tspkosher salt
How to Make Pork Chops with Tangy Red Currant Sauce
- Heat a saucepan over medium heat. Coat pan with cooking spray. Add onion and 1 tablespoon garlic; cook 4 minutes or until onion is tender. Add wine, cook 5 minutes or until liquid almost evaporates. Add sugar and fruit spread; bring to a boil. Cook 1 minute. Add vinegar, return to a boil. Cook until reduced to 1/2 cup (about 5 minutes).
- Heat a large grill pan over medium-high heat. Coat with cooking spray. Combine 2 tablespoons garlic and lemon rind; sprinkle evenly over pork; pressing to adhere. Sprinkle evenly with pepper and salt.
- Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan, let stand 5 minutes. Drizzle with wine reduction sauce or serve on the side.