Pork Chops with Cumberland Sauce
These seared pork chops are enhanced with an easy fruity-tangy sauce called Cumberland sauce. Quick and easy to make if you have a tart red jelly.
- 2 Tablespoons Olive oil
- 1 Onion Chopped
- 4 Pork chops Thick chops are best
- 1 Teaspoon Salt Kosher
- 2 Teaspoons Coriander If using fresh, toast it quickly and grind
- 1 Teaspoon Dried thyme Crushed
- 1 Teaspoon Minced garlic
- 4 Tablespoons Currant jelly Or other red tart jelly
- 2 Tablespoons Red wine vinegar Or Port wine or red wine
- 1-2 Tablespoons Dijon mustard
- 1/2 Teaspoon Black pepper Ground
In a large skillet, heat up olive oil and add the chopped onion to the skillet. Saute about 5 minutes or until translucent. Remove from skillet and place in small pot.
Season pork chops on both sides with salt, coriander and thyme. Add a little more olive oil to skillet if needed and heat up over medium high heat. Add pork chops and sear, cooking for about 4-5 minutes, depending on thickness. Flip over when chops are seared to your liking on the bottom side. Lower heat a bit and cook on the flip side for 5-8 minutes (depending on thickness)
While pork chops are cooking add remaining ingredients (garlic through pepper to the pot with the reserved onions. Cook mixture over medium low heat until jelly is melted and all ingredients are thoroughly mixed together. Set aside.
When pork chops are done serve with the sauce either on the side or drizzled over the chops. Serve with a side of greens or potatoes and a green vegetable.
Calories: 343kcal | Carbohydrates: 17g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 697mg | Potassium: 572mg | Fiber: 1g | Sugar: 11g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg