Red currant-glazed pork chops

Yield: 4 servings

Measure Ingredient
4 \N (4oz) loin pork chops ea about 1/2\" thick
¾ teaspoon Rubbed sage
½ teaspoon Salt
¼ teaspoon Pepper
\N \N Cooking spray
¼ cup Red currant jelly
2 tablespoons Balsamic vinegar

Trim fat from pork chops. sprinkle both sides of chops with sage, salt and pepper. Coat medium nonstick skillet with cooking spray; place over medium heat until hot. Add chops and cook for 7 minutes on each side or until done. Remove chops from skillet and place on a serving platter; set aside and keep warm.

Add jelly and vinegar to skillet and cook for 2 minutes or until thickened and bubbly, stirring constantly. Spoon over chops and serve.

Cooking Light March 1995

Submitted By DIANE LAZARUS On 03-01-95

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