Pork Chops with Tangy Red Currant Sauce
Elevate your weeknight dinner with these irresistibly juicy Pork Chops with Tangy Red Currant Sauce, where classic comfort meets gourmet flair. Perfectly seared bone-in pork chops form the foundation of this dish, enhanced by a luscious sauce featuring red currant jelly, aromatic shallots, garlic, and a hint of red wine vinegar for a zesty kick. Fresh thyme adds earthy depth, while the quick skillet method locks in flavor and tenderness. Ready in just 35 minutes, this easy yet elegant recipe pairs beautifully with creamy mashed potatoes or roasted vegetables, making it a stunning centerpiece for any meal. A must-try for anyone seeking a balance of sweet, savory, and tangy in every bite!
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Ingredients
- 4 pieces bone-in pork chops (1-inch thick)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons shallots, finely chopped
- 2 cloves garlic, minced
- 0.5 cup red currant jelly
- 0.5 cup chicken stock
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh thyme leaves
Directions
Step 1
Pat the pork chops dry with a paper towel and season both sides with salt and black pepper.
Step 2
Heat a large skillet over medium-high heat and add the olive oil.
Step 3
Sear the pork chops in the skillet for 3-4 minutes per side, until golden brown. Remove the pork chops from the skillet and set aside on a plate.
Step 4
Lower the heat to medium and add the butter to the same skillet. Once melted, stir in the chopped shallots and sauté for 2-3 minutes until softened.
Step 5
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Step 6
Stir in the red currant jelly, chicken stock, red wine vinegar, and thyme leaves. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
Step 7
Return the pork chops to the skillet, spooning some of the sauce over the top. Cover the skillet and cook for an additional 5-7 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
Step 8
Remove the skillet from heat and let the pork chops rest for 3 minutes.
Step 9
Serve the pork chops with the tangy red currant sauce drizzled over the top. Enjoy!
Nutrition Facts
| Serving size | (1061.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1681.0 |
| Total Fat 97.8g | 0% |
| Saturated Fat 31.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 341.6mg | 0% |
| Sodium 2737.7mg | 0% |
| Total Carbohydrate 83.1g | 0% |
| Dietary Fiber 0.9g | 0% |
| Total Sugars 61.2g | |
| Protein 115.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 118.0mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 1600.8mg | 0% |
Source of Calories