Pork Chops with Tangy Red Currant Sauce
Daily Inspiration S
- 1/2 c
- white onion, diced
- 3 Tbsp
- fresh garlic, minced (divided)
- 1/3 c
- red wine (or unsalted chicken stock)
- 2 Tbsp
- 2 Tbsp
- red currant fruit spread
- 1/4 c
- red wine vinegar
- 1 1/2 Tbsp
- lemon rind, grated
- center-cut pork chops, trimmed (6 oz. each, bone-in)
- 1/2 tsp
- freshly ground black pepper
- 1/4 tsp
- kosher salt
How to Make Pork Chops with Tangy Red Currant Sauce
- 1Heat 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).
- 2Heat 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.
- 3Add 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.