Red Currant Glazed Pork Chops


  • 4 (4 oz.) lean, boneless center-cut loin pork chops, about 1/2-inch thick
  • 3/4 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Crisco® Original No-Stick Cooking Spray
  • 1/4 cup Crosse & Blackwell® Red Currant Jelly
  • 2 tablespoons balsamic vinegar


  1. TRIM fat from pork chops. Sprinkle sage, salt and pepper over both sides of pork chops. Coat a medium nonstick skillet with no-stick cooking spray and place over medium heat until hot. Add pork chops; cook 7 minutes on each side or or until internal temperature reaches 145°F.
  2. REMOVE pork chops from skillet and place on a serving platter. Set aside and keep warm. Add jelly and vinegar to skillet; cook 2 minutes until thickened and bubbly, stirring constantly. Spoon over pork chops.
Red Currant Glazed Pork Chops