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Pork chops with black currant jam sauce

May 14, 2021

Recipe

Forget breading and frying. Try pan-fried pork loin chops instead.

Serves 6

If you don't like black currant jam, try raspberry jam instead.

In a small bowl, whisk together the jam and mustard.

In a large, nonstick frying pan, heat the olive oil over medium-high heat. Add the pork chops and cook, turning once, until browned on both sides, about 5 minutes a side. Top each pork chop with 1 tablespoon of the jam-mustard mixture. Cover and cook for 2 minutes more or until internal temperature is 145 F. Transfer the pork chops to warmed plates.

Cool the frying pan to a warm — not hot — temperature. Pour vinegar into the pan and stir to remove the bits of pork and jam. Pour the vinegar sauce over each pork chop. Sprinkle with pepper and garnish with orange slices. Serve immediately.

1/4 cup black currant jam
2 tablespoons Dijon mustard
2 teaspoons olive oil
6 center cut 4-ounce pork loin chops, trimmed of all visible fat
1/3 cup wine vinegar
1/8 teaspoon freshly ground black pepper
6 orange slices

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products 4 Meats, poultry and fish Nuts, seeds and dry beans 0.5 Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits 4 Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches 0.5 Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits 1.5 Protein and dairy 0.5 Sweets Vegetables

Nutritional analysis per serving

Calcium 205 Calories 11 g Total carbohydrate 78 mg Cholesterol 1 g Dietary fiber 3 g Monounsaturated fat Potassium 25 g Protein 1 g Saturated fat 1 chop and sauce Serving size 188 mg Sodium 6 g Total fat