Ingredients

• 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

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Instructions

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