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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:

  1. Lightly dust pork with salt and pepper.
  2. Pour oil and drop in 1 tablespoon butter in cast-iron skillet. Melt butter on medium-high heat.
  3. Place pork chops in skillet, cook 8-10 minutes per side. Remove from skillet, keep warm.
  4. 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.
  5. 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.
  6. Return pork chops to skillet, coat evenly. Remove and plate, serve with remaining sauce.
Main Ingredient: Pork Chop
Cooking Method: Skillet
Course: Dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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