Pork Chops with Pepper Jelly Sauce
300kcal
Ingredients
- 4 pork chops (bone in or out…in is juicier)
- 1 teaspoon Salt
- dash Pepper (to taste)
- 4 dash olive oil (1 dash per pork chop)
- 1 tablespoon flour
- 1 jalapeno pepper (large, seeded and minced)
- 1/3 cup white wine
- 1 cup chicken broth
- 1/2 cup Red pepper jelly
Method
- Coat chops with olive oil and sprinkle with salt and pepper.
- Brown chops on each side and remove from pan.
- Add flour and Jalapeno, stirring to loosen. Add wine and continue to stir.
- Add chicken broth and simmer until it starts to thicken.
- Add pepper jelly and stir until blended.
- Add 2 tbsp butter and return chops to pan turning to coat and complete cooking.
- When sauce thickens to a good consistency – it is ready.
- Serve chops with sauce.