Pork Chops with Black Currant Preserves

Name: Pork Chops with Black Currant Preserves
Ingredients: Salt and freshly ground black pepper, to taste; Watercress, for garnish; ⅓ cup white wine vinegar; ¼ cup black currant preserves; 1½ tablespoons Dijon mustard; 6 center-cut pork chops (1 to 1½ inches thick); Salt and freshly ground black pepper, to taste

Preparation info

3 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This recipe calls for a tart and chunky black currant preserve. We like to serve two vegetable purées with the chops.

Ingredients

¼ cup black currant preserves
1½ tablespoons Dijon mustard
6 center-cut

Main course
Gluten-free

Method

Mix the preserves and mustard together in a small bowl. Set aside.
Heat a nonstick skillet just large enough to hold the pork chops comfortably over medium heat. Add the chops and brown them lightly on both sides. Season with salt and pepper and spoon the currant and mustard mixture evenly over them.
Cover the chops, reduce the heat, and cook until th