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Pork Chops with Black Currant Preserves

– 1/4 cup black currant preserve
– 1-1/2 tablespoons prepared Dijon style mustard
– 6 portions pork chops thick
– salt and pepper to taste
– 1/3 cup white vinegar
– garnish with watercress (optional) or parsley


Mix preserves and mustard together in a small bowl and set aside. Heat a nonstick skillet, just large enough to hold the pork chops comfortably, and brown them slightly on both sides. Season with salt and pepper to taste and spoon the currant and mustard mixture evenly over them. Cover, reduce the heat and cook for 30 minutes or until they are done. Place the chops on a serving platter and keep them warm in the oven. Remove the excess fat from the skillet. Add the vinegar, set pan over medium heat and bring the juices to a boil, stirring and scraping up any brown bits. When the sauce is reduced by about one third, pour it over the pork chops and serve immediately.

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