Pork Chops With Tangy Red Currant Sauce

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

1. Heat a saucepan over medium heat. Coat pan with cooking spray. Add onion and 1 tablespoons garlic; cook 4 minutes or until onion is tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add sugar and 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).
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 side or until desired degree of doneness. Remove from pan; let stand 5 minutes.

white onion, fresh garlic, red wine, sugar, red currant, red wine vinegar, lemon rind, center, fresh ground black pepper, kosher salt

Taken from www.food.com/recipe/pork-chops-with-tangy-red-currant-sauce-501423 (may not work)