Pork Chops With Pepper Jelly Sauce

Ingredients:

• 4 bone-in pork loin chops
• ¾ teaspoon freshly ground pepper
• 3 tablespoons butter, divided
• 3 tablespoons olive oil
• 1 teaspoon flour
• 1 cup chicken broth
• 1 large jalapeño pepper, seeded and minced
• 1/3 cup dry white wine
• 1 teaspoon salt
• ½ cup red pepper jelly
• 2 cups cooked jasmine rice

Sprinkle pork with salt and pepper. Melt 1 tablespoon butter with oil in a 12-inch metal 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 degrees. Remove from skillet and keep warm. Add flour and jalapeño to skillet. Cook 1-2 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; cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 -4 minutes or until thickened. Remove from heat. Stir in remaining 2 tablespoons butter. Season with salt and pepper. Return pork to skillet; turn to coat. Serve pork with sauce over rice. Return pork to skillet; turn to coat. Serve pork with sauce over rice.

Janice Stompro & Brett Stompro