PORK CHOPS WITH PEPPER JELLY SAUCE

PORK CHOPS WITH PEPPER JELLY SAUCE image

Yield 4 servings

Number Of Ingredients 10

1 (3/4 inch thick) bone-in pork loin chops (about 2 1/4lb.)
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
1 cup chicken broth
1/2 cup red pepper jelly

Steps:

1. Sprinkle pork with salt and pepper. Melt 1 Tbsp. butter with oil in a 12-inch 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 degrees. Remove from skillet, and keep warm. 2. 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 1 min. or until almost completely reduced. 3. 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 Tbsp. butter. Season wtih salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.