Dietitian's tip: Instead of breaded and fried, these pork loin chops are pan-fried and topped with a light currant-flavored deglazing sauce.
1/4 cup black currant jam
2 tablespoons Dijon mustard
2 teaspoons olive oil
6 center cut pork loin chops, trimmed of all visible fat, each 4 ounces
1/3 cup wine vinegar
1/8 teaspoon freshly ground black pepper
6 orange slices
In a small bowl, whisk together the jam and mustard.
In a large, nonstick frying pan, heat the olive oil over medium-high heat. Add the pork chops and cook, turning once, until browned on both sides, about 5 minutes per side. Top each pork chop with 1 tablespoon of the jam-mustard mixture. Cover and cook for 2 minutes more. Transfer the pork chops to warmed plates.
Cool the frying pan to a warm — not hot — temperature. Pour wine vinegar into the pan and stir to remove the bits of pork and jam. Pour the vinegar sauce over each pork chop. Sprinkle with pepper and garnish with orange slices. Serve immediately.
Nutritional analysis per serving
|Total fat||7 g||Total carbohydrate||12 g|
|Saturated fat||2 g||Dietary fiber||1 g|
|Monounsaturated fat||4 g||Protein||26 g|
|Protein and dairy||1|
|Meat and meat substitutes||4|
|Meats, poultry and fish||4|