eaglssong
05-13-2000, 03:20 AM
From Annette
Red Currant-Glazed Pork Chops
4 (4 oz.) lean,boned center-cut loin pork chops (about 1/2" thick
3/4 teas. rubbed sage
salt - pepper
1/4 cup red currant jelly
2 T. balsamic vinegar
Sprinkle sage, salt and pepper on both sides of chops. Coat a med. non-sticking skillet with cooking spray; place over med. heat until hot. Add chops, cook for about 7 mins. per side until done. Remove from skillet and keep warm.
Add jelly and vinegar to skillet and cook 2 mins. or until thickened and bubbly, stirring constantly. Spoon over chops.
Serves 4 5 pts.
Red Currant-Glazed Pork Chops
4 (4 oz.) lean,boned center-cut loin pork chops (about 1/2" thick
3/4 teas. rubbed sage
salt - pepper
1/4 cup red currant jelly
2 T. balsamic vinegar
Sprinkle sage, salt and pepper on both sides of chops. Coat a med. non-sticking skillet with cooking spray; place over med. heat until hot. Add chops, cook for about 7 mins. per side until done. Remove from skillet and keep warm.
Add jelly and vinegar to skillet and cook 2 mins. or until thickened and bubbly, stirring constantly. Spoon over chops.
Serves 4 5 pts.