Pork chops with tangy red currant sauce

WITH MASHED POTATOES AND LEMON-MIN PEAS

Ingredients

Cooking spray

½ cup diced white onion

3tablespoons minced fresh garlic, divided

1/3 cup red wine or unsalted chicken stock

2tablespoon sugar

2ttablespoon red currant fruit spread

¼ cup red wine vinegar

1½tablespoons grated lemon rind

4 (6-ounce) bone-in centre –cut loin pork chops, trimmed

½ teaspoon fleshly ground black pepper

¼ teaspoon kosher salt

Preparation

1. Heat a saucepan over a medium heat. Coat pan with cooking spray. Add onion and tablespoon garlic; cook 5 minute or until liquid almost evaporates. Add sugar and fruit spread; bring a boil. Cook 1minute. Add vinegar; return to a boil. Cook until it is reduced ½ cup (about 5 minutes).

2. 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 pepper and salt. Add pork to pan; cook 3 minutes on each on side until or until desire degree of doneness. Remove from pan; let stand 5 minutes.

For the mashed potatoes:

Place 2 cups frozen precut baking potatoes (such as ore Ida steam n mash) in a bowl. Microwave at HIGH 3minutees, stirring after 2 minutes. Add 2 tablespoons 2% reduced –fat milk 1tablespoon extra-virgin  olive oil, ¼ teaspoon freshly ground black pepper, and 1/8 teaspoon salt; mash potatoes. Sprinkle with additional pepper, if desired.

For the lemon –mint peas

Place 2 cup frozen green peas and 2tablespoon water in a bowl cover.  Microwave at HIGH 3 minutes stirring after 2 minutes. Add 1tablespoon chopped mint, 1 teaspoon butter, ½ teaspoon grated lemon rind, ¼ teaspoon pepper , and 1/8 teaspoon salt; toss .