Pork chops with pepper jelly sauce
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|four bone in pork loin chops, about 2 1/4 pounds, 3/4 inch thick|
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|1 teaspoon salt|
|3/4 teaspoons freshly ground pepper|
|3 tablespoons butter, divided|
|3 tablespoons olive oil|
|1 tablespoon flour|
|one large jalapeno pepper, seeded and minced|
|1/3 cup dry white wine|
|1 cup chicken broth|
|1/2 cup red pepper jelly|
sprinkle pork with salt and pepper. Melt 1 tablespoon butter with oil in a 12 inch cast iron skillet over medium-high heat. Add pork chops, and cook eight minutes. Turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from skillet and keep warm.
Add flour and jalapeno to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is Golden Brown. Add wine, stirring to loosen particles from bottom of skillet. Cook one minute or until liquid is almost completely reduced.
Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 tablespoons butter. Season with salt and freshly ground pepper to taste. Return pork to skillet. Turn to coat. Serve pork with sauce.