Best 2 Pork Chops With Black Currant Preserves The Silver Palate Recipes

Pork chops, a delectable cut of meat, are transformed into a culinary masterpiece when paired with the sweet and tangy flavors of black currant preserves. This classic dish, popularized by the renowned cookbook "The Silver Palate," offers a tantalizing balance of flavors and textures. The tender and juicy pork chops, seared to perfection, provide a hearty base for the vibrant black currant sauce. The sauce, crafted from a combination of black currant preserves, red wine, and aromatic herbs, creates a luscious glaze that coats the pork chops, infusing them with a symphony of sweet, tart, and savory notes. As you delve into this culinary delight, the tender pork and the burst of fruity flavors will leave you craving more. The article unveils not just one, but three variations of this delectable dish, each offering a unique twist on the classic. Prepare to embark on a culinary journey as we explore the harmonious fusion of pork and black currant preserves, showcased through these exceptional recipes.

Here are our top 2 tried and tested recipes!

PORK CHOPS WITH BLACK CURRANT PRESERVES (THE SILVER PALATE)

Pork Chops With Black Currant Preserves (The Silver Palate) image

This is very quick to prepare and therefore it is one of my "go to" recipes for easy entertaining. The sweet and piquant reduction complements the pork beautifully. I usually serve this with steamed asparagus, roasted fingerling potatoes, and butter lettuce salad with a chunky Roquefort dressing. Simple and elegant.

Provided by JTsMom

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup black currant jelly
1 1/2 tablespoons Dijon mustard
4 center-cut pork chops, 1 - 1 1/2 inch thick
salt and pepper, to taste
1/3 cup white wine vinegar
watercress (garnish) (optional)

Steps:

In a small bowl combine the mustard and preserves and set aside.
Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them.
Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven.
Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up any browned bits.
When the sauce is reduced by about on third, pour it over the chops on the platter and serve immediately, garnish with watercress.

Nutrition Facts : Calories 264.6, Fat 11.9, SaturatedFat 4.4, Cholesterol 71.4, Sodium 118.3, Carbohydrate 15.1, Fiber 0.4, Sugar 10.9, Protein 23.4

PORK CHOPS WITH JAMMY-MUSTARD GLAZE

Pork Chops With Jammy-Mustard Glaze image

Fruit and mustard are two classic accompaniments to pork, and really, a juicy chop doesn't need much more than that for a sweet and tangy sauce. Mix together water, grainy mustard and any fruit preserve that's good with pork like cherry, fig, peach or apricot. Sear bone-in pork chops mostly on one side to prevent overcooking, then pour the fruit-mustard mixture into the skillet while they rest. The pork will stay moist, and its juices will have time to mingle with the sauce. Then just slice the pork and drape it in the velvety two-ingredient glaze. Eat with mashed or roasted potatoes and a green salad.

Provided by Ali Slagle

Categories weeknight, meat, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons cherry, fig, peach or apricot preserves, plus more if needed
2 tablespoons whole-grain mustard, plus more if needed
4 (1/2- to 3/4-inch-thick) pork rib chops (1 1/2 to 2 pounds)
Kosher salt and black pepper
2 tablespoons neutral oil (such as canola or grapeseed)

Steps:

In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.

Tips:

To tenderize the pork chops, pound them with a meat mallet until they are about 1/4-inch thick.
Use a good-quality black currant preserves. The flavor of the preserves will be the star of this dish, so it's important to use one that you enjoy the taste of.
If you don't have black currant preserves, you can substitute another type of preserves, such as raspberry or apricot.
Be careful not to overcook the pork chops. They should be cooked through but still juicy. Overcooked pork chops will be tough and dry.
Serve the pork chops immediately with the black currant preserves. You can also garnish the chops with fresh herbs, such as parsley or chives.

Conclusion:

Pork chops with black currant preserves is a classic dish that is easy to make and always a crowd-pleaser. The pork chops are tender and juicy, and the black currant preserves add a sweet and tangy flavor that perfectly complements the pork. This dish is perfect for a weeknight dinner or a special occasion meal.