Pork Chops With Pepper Jelly Sauce

Photo: Jennifer Davick; Styling: Buffy Hargett

The sweet and spicy pepper jelly sauce creates a beautiful glaze on the pork chop and keeps the meat moist and tender.

Yield: Makes 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 39 Minutes
Total: 39 Minutes


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

Preparation

  1. 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.
  2. 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. 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.
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