Pork Chops with Sweet and Sour Sauce

This is one of the first recipes I learned to cook from the Silver Palate Cookbook decades ago. I’ve made some adjustments to the recipe over the years. The original recipe calls for black currant jelly. I find red currant jelly works fine, or any red berry jelly for that matter. You just want a nice fruit jelly to balance the vinegar and mustard for the sauce, which is essentially a sweet-sour sauce. Cooking times will vary depending on how thick your pork chops are. Thin pork chops will cook very quickly, the thicker ones will take more time. In either case this recipe can be made in less than 30 minutes and makes for a delicious and convenient meal.

Pork Chops with Sweet and Sour Sauce Recipe

Can be prepared in 25 minutes or less.

Ingredients

• 4 pork chops
• Salt
• Pepper
• 1/2 cup of red currant jelly (or any red berry jelly, not jam)
• 2 tablespoons of Dijon mustard
• 1/4 cup cider vinegar or white vinegar

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