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Pan-fried Pork Chops In Pepper Jelly
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Serves 4
Topped with a jalapeño red pepper jelly, a little spicy mixed with sweet.
Ingredients:
1 jalapeño, seeded and minced |
3/4 teaspoon ground pepper |
1 tablespoon flour |
4 bone-in pork loin chops |
1 teaspoon salt |
1/2 red pepper jelly |
3 tablespoons olive oil |
1/3 dry white wine |
3 tablespoons butter |
1 cup bone 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 the 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.
Course: | Dinner |
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