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Pork Chops with Black Currant Sauce

Create an easy yet elegant weeknight meal in minutes by pairing pork chops with our French-inspired finishing sauce. Serve wilted Swiss chard alongside (see related recipe at left).


  • 2 bone-in pork chops, each about 12 oz. and 1 inch thick
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. vegetable oil
  • 3/4 cup black currant red wine finishing sauce
  • 2 Tbs. unsalted butter, diced


Season the pork chops on both sides with salt and pepper. In a French skillet or a sauté pan over medium-high heat, warm the oil. Add the pork chops and cook until well browned underneath, 5 to 7 minutes. Turn the chops over, reduce the heat to medium and cook until the chops are cooked through, 4 to 6 minutes more. Transfer to a warmed platter.

Pour off the excess fat from the pan. Add the finishing sauce to the pan, set over low heat and stir, scraping up any browned bits from pan bottom, until the sauce is hot, 1 to 2 minutes.

Remove the pan from the heat and stir in the butter until melted. Spoon the sauce over the chops and serve immediately. Serves 2.

Williams-Sonoma Kitchen.