Pork Chops with Sauce Poivrade

• 2 tablespoons vegetable oil
• 1 pound pork riblets
• 1/3 cup water
• 4 cups veal stock or 2 cups canned beef broth and 2 cups canned low-salt chicken broth
• 2 tablespoons red currant jelly
• 1 tablespoon red wine vinegar
• 2 teaspoons black peppercorns, crushed
• 1 teaspoon cornstarch dissolved in 2 teaspoons water
• 4 6-ounce pork loin chops (about 3/4 inch thick)
• Wine-braised Red Cabbage
• Baked Apple Compote

1. Heat 1 tablespoon oil in heavy large roasting pan over medium heat.
2. Add riblets; saute until brown, about 10 minutes.
3. Stir 1/3 cup water into roasting pan, scraping up any browned bits.
4. Simmer until liquid is almost evaporated, about 8 minutes.
5. Add 2 cups stock.
6. Simmer until liquid is reduced to 1/4 cup, about 12 minutes.
7. Add remaining 2 cups stock, jelly and vinegar.
8. Simmer until sauce is reduced to 1 cup, about 10 minutes.
9. Strain into heavy small saucepan; discard solids.
10. Add peppercorns.
11. Bring to simmer.
12. Stir in cornstarch mixture.
13. Simmer until sauce thickens, stirring occasionally, about 5 minutes.
14. Meanwhile, sprinkle pork chops with salt and pepper.
15. Heat remaining 1 tablespoon oil in heavy large skillet over high heat.
16. Add pork chops to skillet; cook until brown and just cooked through, about 4 minutes per side.
17. Spoon sauce onto plates.
18. Top with pork chops.
19. Spoon cabbage and compote alongside pork chops and serve.

vegetable oil, pork riblets, water, veal stock, red currant, red wine vinegar, black peppercorns, cornstarch, pork loin chops, red cabbage, apple compote

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-sauce-poivrade-4987 (may not work)