Pork chops with black currant jam sauce

By Mayo Clinic Staff

Dietitian’s tip:

If you really don’t like black currant jam, check out raspberry jam in its place.

Quantity of servings

Serves six


  1. 1/4 cup black currant jam
  2. 2 tablespoons Dijon mustard
  3. 2 teaspoons olive oil
  4. six middle reduce 4-ounce pork loin chops, trimmed of all visible extra fat
  5. 1/three cup wine vinegar
  6. 1/eight teaspoon freshly ground black pepper
  7. six orange slices


In a tiny bowl, whisk collectively the jam and mustard.

In a massive, nonstick frying pan, warmth the olive oil above medium-significant warmth. Add the pork chops and prepare dinner, turning after, until finally browned on equally sides, about five minutes a side. Prime each pork chop with 1 tablespoon of the jam-mustard combination. Cover and prepare dinner for 2 minutes a lot more or until finally interior temperature is 145 F. Transfer the pork chops to warmed plates.

Neat the frying pan to a heat — not scorching — temperature. Pour vinegar into the pan and stir to take out the bits of pork and jam. Pour the vinegar sauce above each pork chop. Sprinkle with pepper and garnish with orange slices. Serve quickly.

Dietary assessment for each serving

Serving dimensions: 1 chop and sauce

  • Complete extra fat six g
  • Calories 205
  • Protein 25 g
  • Cholesterol 78 mg
  • Complete carbohydrate eleven g
  • Dietary fiber 1 g
  • Monounsaturated extra fat three g
  • Saturated extra fat 1 g
  • Additional sugars 4 g
  • Sodium 188 mg
  • Trans extra fat Trace
  • Complete sugars six g