Glazed Pork Chops

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.

Yield: 4 servings
Collections: American Main Dish Pork

Featured Ingredients

We grind this high-grade Tellicherry pepper in small batches every week, for the freshest, most pungently pepper taste. Sifted through a... Size Options
$5.03 Glass jar, 1/2 cup (wt. 2 oz)

Glazed Pork Chops Recipe

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
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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.

Yield: 4 servings
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195 Comments

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Hollyce M

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!

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