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Recipe: Pork chops with black currant jam sauce

Recipe: Pork chops with black currant jam sauce

Instead of being breaded and fried, these pork loin chops are pan-fried and topped with a light sauce.

Instead of being breaded and fried, these pork loin chops are pan-fried and topped with a light sauce.


Directions

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. Transfer the pork chops to warmed plates.

Cool the frying pan to a warm — not hot — temperature. Pour wine 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.


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

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains 
Meat
Nuts_Seeds_Drybeans 
Sweets0.5 
Vegetables 
Diabetes
Fats 
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables 
Starches 
Sweets0.5 
HWP
Carbs 
Fats 
Protein Dairy1.5 
Sweets0.5 
Vegetables 
NutrientAnalysis
Calcium 
Calories198 
Carbohydrate11 g 
Cholesterol78 mg 
Fiber1 g  
Monounsaturatedfat3 g 
Potassium 
Protein25 g 
Saturatedfat1 g 
Servingsize1 chop 
Sodium188 mg 
TotalFat6 g 

2014-09-13

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