Pork Chops - with Pepper Jelly Sauce

By á-47

Ingredients

• 4 (3/4" thick)bone-in pork loin chops (about 2 1/4 lb)
• 1 tea. salt
• 3/4 tea. black pepper
• 3 Tbsp. butter, divided
• 2 Tbsp. olive oil
• 1 Tbsp. flour
• 1 jalapeno, seeded and minced
• 1/3 cup dry white wine
• 1 cup chicken broth
• 1/2 cup red pepper jelly

Preparation

Step 1

Sprinkle pork chops with salt and pepper. Melt 1 Tbsp. butter with oil in a 12" 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.

Add flour and jalapeno to skillet. Cook, stirring constantly, 1-2 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 2-3 minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butte.r Season with salt and pepper to taste.

Return pork chops to skillet, and turn to coat.

Serve pork chops with sauce.