Black Currant Jam Pork Chops Recipes

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.

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.

SAVORY BLACK CURRANT SAUCE

Steps:

• Melt the butter in a medium size heavy saucepan over medium heat.
• Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
• Stir in the brandy, jelly, mustard and wine.
• Simmer over low heat for 10 minutes.
• Season with salt and pepper.
• Serve warm.