Saturday, September 17, 2011

Pork Chops with Pepper Jelly

So, it's been a while since I've tried any new recipes... School has been keeping me pretty busy lately and I'm on an evening shift rotation, so poor hubby has to fend for himself 3 nights a week.

I actually made this a couple of weeks ago. The pepper jelly is really great, sweet and spicy at the same time, perfect for the other white meat.

recipe found at Taste & See

4 boneless pork loin chops
salt and pepper
3 tablespoons butter, divided
3 tablespoons olive oil
1 tablespoon all-purpose flour
1 jalapeno pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly

Sprinkle pork with salt and pepper. Melt 1 tablespoon butter with oil in a large skillet over medium-high heat. Add pork chops, and cook 6 to 8 minutes; turn and cook about 6 minutes or until done. Remove from skillet, and keep warm.

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 minute or until almost completely reduced.

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 tablespoons butter. Season with salt and pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Yield: 4 servings

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