Red Currant Glazed Pork Chops
- 4 (4 oz.) lean, boneless center-cut loin pork chops about 1/2-inch thick
- 3/4 teaspoon rubbed sage
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
- No-Stick Cooking Spray
- 1/4 cup Crosse & Blackwell® Red Currant Jelly
- 2 tablespoons balsamic vinegar
- Step 1
TRIM fat from pork chops. Sprinkle sage, salt and pepper over both sides of pork chops. Coat a medium nonstick skillet with no-stick cooking spray and place over medium heat until hot. Add pork chops; cook 7 minutes on each side or or until internal temperature reaches 145°F.
- Step 2
REMOVE pork chops from skillet and place on a serving platter. Set aside and keep warm. Add jelly and vinegar to skillet; cook 2 minutes until thickened and bubbly, stirring constantly. Spoon over pork chops.