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Pork Chops With Black Currant Jam Sauce

main dish, low fat, pork

1/4 cup black currant jam
2 tablespoons Dijon mustard
6 pork chops, 1' thick; trimmed of all fat
1/3 cup wine vinegar
Freshly-ground black pepper; if desired
Orange slices; for garnish

In a small bowl whisk together the jam and mustard. Pan fry chops in a nonstick pan. Just before the chops are done, top each chop with the jam-mustard mixture. Cover the pan and cook for final two minutes. Remove the cover and remove each chop to a warmed plate. Cool pan to a warm-not-hot temperature. Pour wine vinegar into the pan and stir to remove bits of pork and jam. Pour "sauce" over each chop. Add fresh ground pepper, if desired. Garnish with an orange slice and serve immediately. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 210; Fat (grams) 10; Percent calories from fat 43; Percent polyunsaturated 3; Percent saturated 13; Percent monounsaturated 17; Cholesterol (milligrams) 63; Sodium (milligrams) 180; Protein (grams) 19; Carbohydrate (grams) 11; Fiber (grams) 0.5.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-05-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 6 Calories (kcal); trace Total Fat; (26% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those following calorie-controlled diets may count one serving as: 3 lean meat and one fruit serving. Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00

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