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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Pork Chops With Pepper Jelly Sauce

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

Southern Living JANUARY 2010

  • Yield: Makes 6 servings
  • 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. 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. 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.

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

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Pork Chops With Pepper Jelly Sauce recipe

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