Pork Chops with Tangy Red Currant Sauce

  • Cooking spray
  • 1/2 cup white onion, diced
  • 3 TBS fresh garlic, minced and divided
  • 1/3 cup red wine or unsalted chicken stock
  • 2 TBS sugar
  • 2 TBS red currant jelly, jam or fruit spread
  • 1/4 cup red wine vinegar
  • 1 1/2 TBS grated lemon rind
  • 4 bone-in-center-cut loin pork chops (approx. 6 oz. each), trimmed
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. kosher salt

Heat a saucepan over medium heat. Coat pan with cooking spray. Add onion and 1 tablespoon garlic; cook 4 minutes or until onion is tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add sugar and jelly, jam or fruit spread; bring to a boil. Cook 1 minute. Add vinegar; return to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Heat a large grill pan over medium-high heat. Coat with cooking spray. Combine 2 tablespoons, garlic and rind; sprinkle evenly over pork, pressing to adhere. Sprinkle evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes.