Black Currant Pork Chops
|Water||1⁄3 Cup (5.33 tbs)|
|Dried currants||1⁄4 Cup (4 tbs)|
|Black currant preserves||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 1⁄2 Tablespoon|
|Vegetable oil||1 Teaspoon|
|Center cut pork chops||6 (1 1/2 Inch Thick)|
|Freshly ground black pepper||To Taste|
|Apple cider vinegar||1⁄3 Cup (5.33 tbs)|
In a small saucepan, bring water to a boil. Add currants, cover, and remove from heat. Let sit to plump currants.
Mix the preserves and mustard together. Set aside.
Brush a non-stick skillet with vegetable oil. Wipe with a paper towel so that only a thin film remains. Over medium-high heat, brown pork chops lightly on both sides. Season chops with pepper and spoon the mustard mixture over them.
Cover, reduce heat and cook for 20 minutes or until done. Transfer to a platter and keep warm.
Remove excess fat from skillet. Deglaze pan with vinegar, scraping the browned bits from the pan and incorporating them into the liquid. Stir over medium heat until the sauce is reduced by one third.
Pour sauce over the chops. Drain plumped currants and scatter over the top of sauce.
Wine: French Red Burgundy