Make quick and easy pork chops with a sweet and sour sauce using red currant jelly and Dijon mustard.
25 minutes start to finish, with barely any prep.
This is one of the first recipes I learned to cook from theSilver Palate Cookbookdecades ago.
Elise Bauer
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.
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.
Sweet and Sour Pork Chops
Can be prepared in 25 minutes or less.
Sprinkle with salt and pepper.
Heat a large, stick-free skillet on medium high heat.
Lightly brown the pork chops on both sides, for a minute or two each.
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.
Cook for 5-10 minutes or until the pork is just cooked through (thick cuts may take longer).
Remove the pork chops from the pan.
Add vinegar to 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.
