- Pork Chops, 4
- Sage, ground, 1/8 tsp
- Pepper, black, 1/4 tsp
- salt, 1/2 tsp
- Onion, 1/4 c
- Currant jelly, 1/4 c
- Mustard, dijon, 1 1/2 tsp
Trim fat from chops. Coat a lg nonstick skillet with cooking spray; place over HIGH heat until hot. Sprinkle chops with sage, salt, and pepper; add to skillet, and cook 1 minute on each side. Reduce heat to MED; cook chops 4 -5 additional minutes on each side or until done. Transfer chops to a serving platter; keep warm.
Add onion to skillet; cook over MED heat 2 minutes, stirring often. Reduce heat; add jelly and mustard, and simmer 2 minutes or until glaze is reduced to 1/4 cup. Spoon glaze over chops.
5 Ingredients/15 Minutes pg 106
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3 comments:
I've never had currant jelly...don't really think I want to. What other jelly do you think would work well?
foodallergymom~
Oh, currant jelly is wonderful on the chops! This recipe is the only thing I use it for... it really is good! I've never used another type of jelly, but maybe peach or orange? I know a lot of pork recipes that use those flavors... let me know if you experiment - I'd love to hear what you come up with!
Becky @ Must Follow Recipes
OK, you've convinced me, I'm off to buy some currant jelly! :)
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