• Serves
  • 198

Dietician's Tip: Instead of being breaded and fried, these pork loin chops are pan-fried and topped with a light sauce.


  • 1/4 cup black currant jam
  • 2 tablespoons Dijon mustard
  • 2 teaspoons olive oil
  • 6 center cut pork loin chops, trimmed of all visible fat, each 4 ounces
  • 1/3 cup wine vinegar
  • 1/8 teaspoon freshly ground black pepper
  • 6 orange slices


In a small bowl, whisk together the jam and mustard.

In a large, nonstick frying pan, heat the olive oil over medium-high heat. Add the pork chops and cook, turning once, until browned on both sides, about 5 minutes a side. Top each pork chop with 1 tablespoon of the jam-mustard mixture. Cover and cook for 2 minutes more. Transfer the pork chops to warmed plates.

Cool the frying pan to a warm not hot temperature. Pour wine vinegar into the pan and stir to remove the bits of pork and jam. Pour the vinegar sauce over each pork chop. Sprinkle with pepper and garnish with orange slices. Serve immediately.

Nutritional analysis per serving

Serving size: 1 chop

  • Calories 198
  • Cholesterol 78 mg
  • Monounsaturated fat 3 g
  • Saturated fat 1 g
  • Sodium 188 mg
  • Total carbohydrate 11 g
  • Dietary fiber 1 g
  • Protein 25 g
  • Serving size 1 chop
  • Total fat 6 g
  • Meats, poultry and fish 4
  • Sweets 0.5
  • Protein and dairy 1.5
  • Sweets 0.5
  • Meat and meat substitutes 4
  • Sweets, desserts and other carbohydrates 0.5
Last Updated: 09-13-2014
content provided by mayoclinic.com
© 1998-2020 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.