pork chops with pepper jelly sauce
(2 ratings)
a great way to serve pork.From an old library book
(2 ratings)
Ingredients For 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
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3/4 teaspoons freshly ground pepper
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3 tablespoons butter, divided
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3 tablespoons olive oil
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1 tablespoon flour
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one large jalapeno pepper, seeded and minced
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1/3 cup dry white wine
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1 cup chicken broth
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1/2 cup red pepper jelly
How To Make pork chops with pepper jelly sauce
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1sprinkle 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.
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2Add 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.
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3Add 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.
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