Sprinkle pork 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 a meat thermometer inserted into thickest portion registers 150°. Remove from skillet, and keep warm.
Add flour and jalapeño 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 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.
At first, I was a bit apprehensive of the ingredients called for, but this sounded interesting and my husband usually stays away from pork chops because they tend to be dry; however, this was excellent and my husband had seconds and the rest for lunch the next day. He even kept commenting on how âkillerâ the sauce was and requested that I make this again.
Good recipe and easy to make. I expected it to be a little spicier. We used homegrown jalapenos - and sometimes they taste more like bell peppers.
The end result was a nice sweet sauce - we served the pork with green beans almondine, wild rice and peas.
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