By Mayo Clinic Staff

Dietitian's tip:

Instead of breaded and fried, these pork loin chops are pan-fried and topped with a light currant-flavored deglazing sauce.

Number of servings

Serves 6


    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
  • Calories 220
  • Protein 26 g
  • Cholesterol 71 mg
  • Total carbohydrate 12 g
  • Dietary fiber 1 g
  • Monounsaturated fat 4 g
  • Saturated fat 2 g
  • Sodium 198 mg
Sep. 01, 2008