Cooking with Rena Lee

Pork Chops with Pepper Jelly Sauce

Prep Time: 39 min
Cook Time: 39 min
Yield:6

INGREDIENTS:
4 bone-in pork loin chops (3/4in thick)
1 tsp salt
3/4 tsp freshly ground pepper
3 tbsp butter, divided
3 tbsp olive oil
1 tbsp all-purpose flour
1 large jalapeno pepper, seeded and minced
1/3 cup dry white wine
DIRECTIONS:
  1. Sprinkle pork with salty and pepper. Melt 1 tbsp butter with oil in a 12in cast-iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150`F.

  2. Remove from skillet, and keep warm.

  3. Add flour and jalapeno to skillet. Cook, stirring constantly, 1-2 minutes or until flour is golden brown. Add wine, stirring to loosen particle from bottom of skillet; cook 1 minute or until almost completely reduced.

  4. Add chicken broth, and cook 2-3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3-4 minutes or until thickened. Remove from heat. stir in remaining 2 tbsp butter.

  5. Season with salt and freshly ground pepper to taste. Return pork chops to skillet, and turn to coat.

  6. Serve pork chops with sauce.

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