I love a meal that's quick and easy. Especially when it doesn't LOOK quick and easy! This whole dish took about ten minutes from start to finish - perfect for a weeknight family supper.
The seasoned chops are browned on both sides in a hot pan, then while they rest a simple but vibrant pan sauce using dried currants, orange juice concentrate, cinnamon, and a splash of cream is prepared in just two minutes flat.
Pork and sweetness always go nicely together. There's Chinese sweet and sour pork, ham and pineapple pizza, and the classic bacon and maple syrup. Yum! The combo works just as nicely here.
The boneless pork loin chops I used in this dish I found on sale. I also found a bag of dried currants on sale during the same shopping trip. Then I pondered what it might be like to use them together, and that's how this recipe was born!
Here's how I made it:
2 lbs boneless pork loin chops
a splash of canola oil
salt and pepper for seasoning
1/4 cup dried currants
1/3 cup orange juice concentrate
1/4 tsp cinnamon
1 tbsp heavy cream (33% or more)
While the oil heated up in a large non-stick skillet over medium-high heat, I dried both sides of my pork chops using a paper towel (this helps them brown). I seasoned both sides of the chops with a sprinkling of salt and pepper and added them to the hot pan, cooking for 5-6 minutes on the first side until the edges were nicely browned. I flipped them and cooked the second side for 2-3 minutes until browned and cooked through. I removed the chops to a dinner plate to rest while I prepared the sauce.
How easy is THAT? So easy.
What's your favourite way to prepare pork chops?