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My Reviews


Posted on Aug 26, 2013

These are perfect preserves for making the recipe for Pork Chops with Black Currant Preserves from the iconic The Silver Palate Cookbook from the 1980s -- something we do in our household frequently, so I buy four jars at a time here. Basically you take some of this, mix it with Dijon mustard to create a sweet and sour sauce, then set it aside. Next, you cook inch thick pork chops in a pan coated with olive oil that had a lid and isn't much bigger than the chops. You salt and pepper them, brown on one side, turn them over and brown the other, and salt and pepper the tops. When the pork chops are browned on both sides, remove from the pan and pour off any excess olive oil, then return the pork chops to the pan and spoon this mixture of black currant preserves and Dijon over the tops. Cover the pot and cook on medium-low for about 12-16 minutes (just until an instant read thermometer measures 140 degrees F at the center of the meat). Next, remove the pork chops and put on plates, add a little white wine vinegar (about 1/3 cup) and stir and scrape from time to time with a wood spatula until reduced and not runny. Then pour the sauce over the pork chops and serve. Delicious, so I love these for this recipe.

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