Glazed Pork Chops Recipe

Average Rating:

Categories: American, Main Dish, Pork

Submitted By: The Spice House.

Glazed Pork Chops Notes

This recipe was provided by Jeanne Hicks. She shared several recipes with us at our Evanston store. She also provided a Blue Cheese Polenta recipe, included on the site, that is a perfect pair to the Glazed Pork Chops.
Ingredients
  • 4 (8 ounce) pork chops
  • 1 Tablespoon olive oil
  • salt and pepper, to taste
  • For Currant Glaze:
  • 3 cloves garlic, finely chopped
  • 2 shallots, chopped
  • 1/2 cup dry red wine
  • 1/2 cup red currant jelly
  • 1/2 teaspoon fresh ground black pepper
Serves / Yields

4 servings
Preparation Instructions

Preheat oven to 350 F.

Add olive oil to a very hot pan. Sprinkle chops on both sides with salt and pepper. Add chops to pan when oil starts to smoke. Sear and brown well on both sides. Move chops to oven for 15-20 minutes, or until internal temperature is 145-150 F.

Once chops are cooked, remove them to a warm platter and cover loosely with foil. In the same pan, add garlic and shallots. Saute over medium heat. Add wine, stir to deglaze pan, and reduce wine. Add currant jelly and allow to melt, mixing thoroughly. Return chops to pan and turn several times to glaze chops.

Quick Shopping List


Tellicherry Ground Black Pepper
30/60 Mesh (Regular Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
$3.99
Comments:

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Hollyce M. Said:

Good recipe to use with the cheaper cut of chop and the cheapest red wine, say from Aldi's. I also use the Spice House dried shallots as I rarely have fresh shallots available when needed. If you enjoy the sweetness with your pork dishes, by all means use the full half cup of jelly, I prefer a bit more savory so I cut the jelly to 1/4 cup and add all the juices from the chops. The sauce can be a tad thin in my version so I use the "Thickn.it sauce thickener" found at www.cookingenthusiast.com. just a sprinkle and you have a lovely glaze. Enjoy!

Rating:
Make it Again? Hollyce M. would make this recipe again.