Cooking with Rena Lee

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:

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.
Remove from skillet, and keep warm.
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.
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.
Season with salt and freshly ground pepper to taste. Return pork chops to skillet, and turn to coat.
Serve pork chops with sauce.