Red Currant-glazed Pork Chops
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sami | Main dish, Pork | 1 | Servings |
INGREDIENTS
| 4 | Pork loin chops | |
| about 4 oz. each | ||
| 3/4 | t | Rubbed sage |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| Vegetable spray, e.g. pam | ||
| 1/4 | c | Red currant jelly |
| 2 | T | Balsamic vinegar |
INSTRUCTIONS
Trim fat from chops. Sprinkle with sage, pepper and salt on both sides of chops. Coat a non-stick skillet with cooking spray, place over medium heat until hot (provided your cookware allows this - mine doesn't so I put the chops in cold.) Add chops, and cook for 7 minutes on each side, until done. Remove chops, keep warm. Add jelly and vinegar to skillet and cook until thickened (about 2 mintues), stirring constantly. Spoon over chops. Note: being paranoid about food-borne illness, I kept the chops in the skillet while making the sauce (extra cooking time). They still turned out great
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Nutrition (calculated from recipe ingredients)
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Calories: 502
Calories From Fat: 115
Total Fat: 12.7g
Cholesterol: 245.5mg
Sodium: 1352.5mg
Potassium: 1482.7mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: 4.8g
Protein: 83.6g