This is the first time I have used pepper jelly in a sauce and it was very good. It was tasty with everything I had on my plate and I’m sure it will also work for chicken.
- 4 (1/2 to 3/4-inch-thick) bone in pork chops
- 1 teaspoon salt and 3/4 teaspoon ground pepper
- 2 tablespoon butter, divided (half now, half later)
- 3 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 large jalapeno, seeded and minced
- 1/3 cup dry white wine
- 1/2 cup red pepper jelly
Wash chops and pat dry, season both sides with salt and pepper. In a large 12″ pan heat the olive oil and butter. You want a hot pan (cast iron if you have it) I add the oil and butter right before adding the chops (1 minute). Brown the chops on each side, turn them so they don’t curl. If they try to curl cut the fat ring around the edge.
At this point you don’t have to fully cook them just make sure there is no pink showing (150 degrees internal temp). Pull from pan and keep warm, next make the sauce.
Add flour and jalapeno to skillet, cook stirring constantly for 1 to 2 minutes. I forgot to buy a jalapeno but used some chipotle pepper in adobo sauce that I keep from the can in the freezer. Add wine, stirring to loosen the brown bits in the bottom of the skillet, cook 1 minute or until almost completely reduced.
Add chicken broth and cook for 2 to 3 minutes or until thickened. Whisk in pepper jelly until melted or smooth (3 to 4 minutes). Stir in the other tablespoon butter, taste for salt/pepper balance (adjust if needed) add the pork and turn to coat.
If your not sure if they are done cut one open at the thickest part and take a look (no pink). Let them hang out in the sauce for about 5 minute (or longer if not fully cooked) with the heat on low. I served them with mashed potatoes and steamed Brussels sprouts.