This is one of our family favorites and it is super easy!
Pork Chops with Pepper Jelly Sauce
adapted from Southern Living
4 boneless pork chops, 1″ thick
1 teaspoon salt
3/4 teaspoon freshly ground pepper
3 tablespoons butter, divided
3 tablespoons olive oil
1 tablespoon all-purpose flour
1 red bell pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly
1. Season pork chops 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 it reaches an internal temp of 140f. Remove from skillet, and keep warm.
2. Add flour and bell pepper to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Deglaze skillet with wine and cook another minute.
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 with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.
Yield: Makes 6 servings
The whole family liked this recipe. The sauce was to die for. As far as “heat”, it really didn’t have any since I used sweet red pepper. If you want more heat, use a jalapeno or serrano chile.