Pork Chops with Black Currant Preserves
| Category | Meat
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | 3 to 6 servings |
| Source | Silver Palate Cookbook |
| Comment | |
Ingredients
- 1/2 cup black currant preserves
- 1 1/2 tablespoons Dijon mustard
- 6 center cut pork chops
- salt
- pepper
- 1/3-1/2 cup white wine vinegar
- watercress
Directions
1. Mix the preserves and mustard together in a small bowl. Set aside 2. Heat a nonstick skillet just large enough to hold the pork chops comfortably, and brown them lightly on both sides. Season with salt and pepper to taste and spoon the currant and mustard mixture evenly over them. 3. Cover chops, reduce heat, and cook for 20 minutes, or until the chops are done. Transfer them to a platter and keep them warm in the oven. 4. Remove excess fat from the skillet. Add the vinegar, set pan over medium heat and bring juices to a boil, stirring and scraping up any brown bits. When the sauce is reduced by about one third, pour it over the chops and serve immediately, garnished with watercress.
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