By Mayo Clinic Staff

Dietitian's tip:

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

Number of servings

Serves 6


  1. 1/4 cup black currant jam
  2. 2 tablespoons Dijon mustard
  3. 2 teaspoons olive oil
  4. 6 center cut pork loin chops, trimmed of all visible fat, each 4 ounces
  5. 1/3 cup wine vinegar
  6. 1/8 teaspoon freshly ground black pepper
  7. 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 a 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

Serving size: 1 chop

  • Total fat 6 g
  • Calories 198
  • Protein 25 g
  • Cholesterol 78 mg
  • Total carbohydrate 11 g
  • Dietary fiber 1 g
  • Monounsaturated fat 3 g
  • Saturated fat 1 g
  • Added sugars 8 g
  • Sodium 188 mg
  • Trans fat Trace
Sept. 13, 2014