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Pork Chops With Pepper Jelly Sauce

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 39 mins
Total time 39 mins
Yield Makes 6 servings
The sweet and spicy pepper jelly sauce creates a beautiful glaze on the pork chop and keeps the meat moist and tender.

Ingredients

  • 4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.)
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 3 tablespoons butter, divided
  • 3 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 1 large jalapeño pepper, seeded and minced
  • 1/3 cup dry white wine
  • 1 cup chicken broth
  • 1/2 cup red pepper jelly

How to Make It

  1. 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.

    7 Ways With Wine
    Photo: Beau Gustafson; Styling: Mindi Shapiro Levine
    As Julia Child used to so often say, the best wine to cook with is one you consider good enough to drink. As a general rule of thumb, dry (non-sweet) wines work best in savory dishes, while sweet or fortified wines (such as port and sherry) are more attuned to desserts and sauces.
  2. 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.

  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.

  4. Note: We tested with Braswell's Red Pepper Jelly.