This is one of the first recipes I learned to cook from the Silver Palate Cookbook decades ago. I’ve made some adjustments to the recipe over the years. The original recipe calls for black currant jelly. I find red currant jelly works fine, or any red berry jelly for that matter. You just want a nice fruit jelly to balance the vinegar and mustard for the sauce, which is essentially a sweet-sour sauce. Cooking times will vary depending on how thick your pork chops are. Thin pork chops will cook very quickly, the thicker ones will take more time. In either case this recipe can be made in less than 30 minutes and makes for a delicious and convenient meal.
Can be prepared in 25 minutes or less.
- 4 pork chops
- 1/2 cup of red currant jelly (or any red berry jelly, not jam)
- 2 tablespoons of Dijon mustard
- 1/4 cup cider vinegar or white vinegar
1 Pat chops dry with a paper towel, they'll brown better. Sprinkle with salt and pepper.
2 Heat a large, stick-free skillet on medium high heat. Lightly brown the pork chops on both sides, for a minute or two each.
3 While the chops are browning, mix the red jelly with the mustard. Once the chops are browned, reduce the heat of the pan to low. Dollop the sauce over the chops. Cover the pan. Cook for 5-10 minutes or until the pork is just cooked through (thick cuts may take longer).
4 Remove the pork chops from the pan. Add vinegar to the pan. Increase the heat to high and boil down the sauce, scraping up any browned bits from the bottom of the pan. Add any juices that have come out of the chops while they've been sitting back to the pan.
Serve the pork chops with the sauce spooned over them.