Best Pork Chops With Tangy Red Currant Sauce Recipes

PORK CHOPS WITH TANGY RED CURRANT SAUCE

Pork Chops with Tangy Red Currant Sauce image

A wonderful way to dress up pork chops.

Provided by Daily Inspiration S

Time 30m

Number Of Ingredients 10

Ingredients

1/2 c white onion, diced
3 Tbsp fresh garlic, minced (divided)
1/3 c red wine (or unsalted chicken stock)
2 Tbsp sugar
2 Tbsp red currant fruit spread
1/4 c red wine vinegar
1 1/2 Tbsp lemon rind, grated
4 center-cut pork chops, trimmed (6 oz. each, bone-in)
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt

Steps:

1. 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).
2. 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.
3. 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.

RED CURRANT SAUCE

Red Currant Sauce image

Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Note that it's quite a thin sauce rather than a thick one, aimed at things like rice and battered items that will soak it up, but you could always thicken it with cornflour.

Provided by Peter J

Categories Sauces

Time 30m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 3

Ingredients

300 g red currants
150 g brown sugar
3 tablespoons malt vinegar

Steps:

Combine ingredients in medium saucepan.
Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.

Nutrition Facts : Calories 92.9, Fat 0.1, Sodium 8, Carbohydrate 23.5, Fiber 1.6, Sugar 20.8, Protein 0.5

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