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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Recipe Information
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
Instructions
Pat the pork chops dry with a paper towel and season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil.
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.
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.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
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.
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).
Remove the skillet from heat and let the pork chops rest for 3 minutes.
Serve the pork chops with the tangy red currant sauce drizzled over the top. Enjoy!
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 61.2 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1601 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
