Red Currant-glazed Pork Chops Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Pork loin chops, about 4 oz.
3/4 tsp: Rubbed sage,
1/2 tsp: Salt,
1/4 tsp: Pepper,
Vegetable spray, (e.g. pam)
1/4 cup: Red currant jelly,
2 tbsp: Balsamic vinegar,
Directions:
Recipe by: Kelly Day Rubenstein 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 doesnt 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
Source from luhu.jp
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 doesnt 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
Source from luhu.jp
Tags
Pork