Black Currant Jam Pork Chops Food

PORK CHOPS WITH BLACK CURRANT PRESERVES (THE SILVER PALATE)

Steps:

• In a small bowl combine the mustard and preserves and set aside.
• Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them.
• Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven.
• Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up any browned bits.
• When the sauce is reduced by about on third, pour it over the chops on the platter and serve immediately, garnish with watercress.

PORK CHOPS WITH BLACK CURRANT PRESERVE

Steps:

• Mix preserves and mustard in a small bowl.
• Heat a non-stick skillet (large enough to hold all the pork chops comfortably). Season the chops with salt and pepper, and brown them chops on both sides over med-high heat.
• Season with salt and pepper to taste and spoon currant/mustard mixture evenly over them.
• Cover the chops, reduce the heat, and cook for 20 minutes or until chops are done. Transfer to a platter and keep warm in the oven.
• Remove fat from the skillet. Add the vinegar, set the pan over medium heat and bring to a boil, stirring and scraping up the brown bits. When the sauce is reduced by a third, pour it over the chops and serve immediately.

SKILLET PORK CHOPS WITH CURRANT JELLY

Steps:

• Heat skillet to medium-high heat and put salt and pepper in the pan and add the chops and brown both sides; about one minute per side.
• Mix the jelly and the mustard and put a dollop of this blend onto the chops.
• Cover pan and reduce heat to low.
• Cook about 20 minutes or until pork is cooked through. Use the pan juice as gravy.
• Serve with applesauce.

BLACK CURRANT JAM PORK CHOPS

Steps:

• In a small bowl whisk together the jam and mustard. Pan fry chops in a nonstick pan. Just before the chops are done, top each chop with the jam-mustard mixture. Cover the pan and cook for final two minutes.
• Remove the cover and remove each chop to a warmed plate. Cool pan to a warm-not hot-temperature.
• Pour wine vinegar into the pan and stir to remove bits of pork and jam. Pour sauce over each chop. Add fresh ground pepper, if desired. Garnish with an orange slice and serve immediately.