Pork Chops With Black Currant Jam Sauce

Recipe Ingredients

1/4 cup	15g / 0.5oz	Black currant jam
2 tablespoons	30ml	Dijon mustard
6		Pork chops, 1" thick - trimmed of all fat
1/3 cup	78ml	Wine vinegar
		Freshly-ground black pepper - if desired
		Orange slices - for garnish

Recipe Instructions

In a small bowl whisk together the jam and mustard. Pan fry chops in a nonstick pan. Just before the chops are done, top each chop with the jam-mustard mixture. Cover the pan and cook for final two minutes. Remove the cover and remove each chop to a warmed plate.

Cool pan to a warm-not-hot temperature. Pour wine vinegar into the pan and stir to remove bits of pork and jam. Pour "sauce" over each chop. Add fresh ground pepper, if desired. Garnish with an orange slice and serve immediately.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: Calories 210; Fat (grams) 10; Percent calories from fat 43; Percent polyunsaturated 3; Percent saturated 13; Percent monounsaturated 17; Cholesterol (milligrams) 63; Sodium (milligrams) 180; Protein (grams) 19; Carbohydrate (grams) 11; Fiber (grams) 0.5.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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