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Ingredientes
- 1/4 c. black currant jam
- 2 Tbsp. Dijon mustard
- 6 x pork chops, 1" thick trimmed of all fat
- 1/3 c. wine vinegar
- Â Â Freshly-grnd black pepper if you like
- Â Â Orange slices for garnish
Direcciones
- 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 mix. Cover the pan and cook for final two min. Remove the cover and remove each chop to a warmed plate.
- Cold pan to a hot-not-warm temperature. Pour wine vinegar into the pan and stir to remove bits of pork and jam. Pour "sauce" over each chop. Add in fresh grnd pepper, if you like. Garnish with an orange slice and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 222 | |
| Calories from Fat 138 | 62% |
| Total Fat 15.37g | 19% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 820mg | 34% |
| Potassium 255mg | 7% |
| Total Carbs 12.11g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 6.51g | 4% |
| Protein 7.91g | 13% |
