Best Pork Chops With Black Currant Preserves Recipes
PORK CHOPS WITH BLACK CURRANT PRESERVES (THE SILVER PALATE)
This is very quick to prepare and therefore it is one of my "go to" recipes for easy entertaining. The sweet and piquant reduction complements the pork beautifully. I usually serve this with steamed asparagus, roasted fingerling potatoes, and butter lettuce salad with a chunky Roquefort dressing. Simple and elegant.
Provided by JTsMom
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine the mustard and preserves and set aside.
- Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them.
- Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven.
- Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up any browned bits.
- When the sauce is reduced by about on third, pour it over the chops on the platter and serve immediately, garnish with watercress.
Nutrition Facts : Calories 264.6, Fat 11.9, SaturatedFat 4.4, Cholesterol 71.4, Sodium 118.3, Carbohydrate 15.1, Fiber 0.4, Sugar 10.9, Protein 23.4
SKILLET PORK CHOPS WITH CURRANT JELLY
Make and share this Skillet Pork Chops With Currant Jelly recipe from Food.com.
Provided by Oolala
Categories Pork
Time 28m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat skillet to medium-high heat and put salt and pepper in the pan and add the chops and brown both sides; about one minute per side.
- Mix the jelly and the mustard and put a dollop of this blend onto the chops.
- Cover pan and reduce heat to low.
- Cook about 20 minutes or until pork is cooked through. Use the pan juice as gravy.
- Serve with applesauce.
Nutrition Facts : Calories 340.7, Fat 14.4, SaturatedFat 4.9, Cholesterol 75, Sodium 163.8, Carbohydrate 30, Fiber 0.7, Sugar 21.7, Protein 22.9
MRS G'S PORK CHOPS WITH BERRY SAUCE - PRESSURE COOKER
This is a fabulous recipe that I adapted from a great cookbook "Pressure Cooking for Everyone". It was originally Pork Chops with Cherry-Black Currant Sauce. I substituted some sweetened dried cranberries for the dried cherries and some lingonberry jam for the black currant preserves. I also substituted some champagne-pomegranate vinegar for the white wine vinegar, so feel encouraged to substitute different vinegars! I used boneless chops I get at Costco that are a little more than an inch thick. I made some minor adjustments to the instructions and made the recipe my own. There ends up being the perfect amount of sauce for 2 and you can stretch it to four chops, but no more than that without doubling the sauce. I think from now on I will just double the sauce it's so good. I think there is some room for different substitutions with this recipe, so feel free to get creative! One important note...there is almost no liquid in the pot when you bring the PC to high pressure, which seems very odd. But the cooking time is zero, so the meat does not have time to scorch. It seems weird, but it works fine! IT IS CRITICAL that you take the temp of the pork chops. Because of the varying thickness of chops and of PC's, you must ensure your chops are cooked to 145 degrees for food safety reasons. If they are under done, just stick them back in the PC, bring to high pressure again and either quick release or natural release depending on how much more they needed to cook.
Provided by Mrs Goodall
Categories Pork
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°F (for keeping the chops warm at the end).
- In a small bowl, soak the dried cranberries in warm water to cover until plumped, about 10 minutes. Drain.
- In you pressure cooker, heat the oil over medium-high heat. Lightly season the chops with the salt and pepper.
- Place the chops in the PC and brown on both sides, about 3 minutes, and transfer them to a plate.
- Meanwhile, in a small bowl, mix the preserves and mustard.
- Slather each pork chop with the preserve/mustard mixture and place in the PC. Lock the lid in place.
- Bring to high pressure (15 pounds).
- Once PC has reached high pressure, let cook just around 30 SECONDS and remove from heat.
- Use natural release. Do NOT quick release the pressure, it may toughen the meat.
- Open the lid with normal caution.
- Transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce.
- Using a wooden spoon, stir the vinegar and brown sugar into the PC, scraping up any browned bits from the bottom and sides of the pan.
- Cook, uncovered, until the sauce is thickened and reduced by around 1/2 (to taste), about 3 - 5 minutes. Add the dried/soaked cranberries to sauce.
- Pour any juices from the chops into the sauce and boil for a few seconds.
- Season with additional salt and pepper.
- Pour the sauce over the pork chops and serve immediately.
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