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Pan-fried Pork Chops In Pepper Jelly
Serves 4 |
Topped with a jalapeño red pepper jelly, a little spicy mixed with sweet.
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Ingredients:
| 1 jalapeño, seeded and minced |
| 3/4 teaspoon ground pepper |
| 1 tablespoon flour |
| 4 pork loin chops, bone-in |
| 1 teaspoon salt |
| 1/2 red pepper jelly |
| 3 tablespoons olive oil |
| 1/3 dry white wine |
| 3 tablespoons butter |
| 1 cup chicken broth |
Directions:
- Lightly dust pork with salt and pepper.
- Pour oil and drop in 1 tablespoon butter in cast-iron skillet. Melt butter on medium-high heat.
- Place pork chops in skillet, cook 8-10 minutes per side. Remove from skillet, keep warm.
- Place jalapeño and pour flour in hot skillet. Cook for 2 minutes, flour should become golden brown. Pour in wine, cook until wine is reduced.
- Add chicken broth to skillet, cook 2-3 minutes. Whisk in pepper jelly and mix until consistency is smooth, 3-4 minutes. Add remaining butter, mix together evenly.
- Return pork chops to skillet, coat evenly. Remove and plate, serve with remaining sauce.
| Main Ingredient: | Pork Chop |
| Cooking Method: | Skillet |
| Course: | Dinner |
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