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Pan-fried Pork Chops In Pepper Jelly
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Serves 4
Topped with a jalapeño red pepper jelly, a little spicy mixed with sweet.
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Ingredients:
1 jalapeño, seeded and minced
3/4 teaspoon ground pepper
1 tablespoon flour
4 pork loin chops, bone-in
1 teaspoon salt
1/2 red pepper jelly
3 tablespoons olive oil
1/3 dry white wine
3 tablespoons butter
1 cup chicken broth
Directions:
Lightly dust pork with salt and pepper.
Pour oil and drop in 1 tablespoon butter in cast-iron skillet. Melt butter on medium-high heat.
Place pork chops in skillet, cook 8-10 minutes per side. Remove from skillet, keep warm.
Place jalapeño and pour flour in hot skillet. Cook for 2 minutes, flour should become golden brown. Pour in wine, cook until wine is reduced.
Add chicken broth to skillet, cook 2-3 minutes. Whisk in pepper jelly and mix until consistency is smooth, 3-4 minutes. Add remaining butter, mix together evenly.
Return pork chops to skillet, coat evenly. Remove and plate, serve with remaining sauce.
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Pan-fried Pork Chops In Pepper Jelly
Serves 4
Ingredients:
1 jalapeño, seeded and minced
3/4 teaspoon ground pepper
1 tablespoon flour
4 pork loin chops, bone-in
1 teaspoon salt
1/2 red pepper jelly
3 tablespoons olive oil
1/3 dry white wine
3 tablespoons butter
1 cup chicken broth
Directions:
Lightly dust pork with salt and pepper.
Pour oil and drop in 1 tablespoon butter in cast-iron skillet. Melt butter on medium-high heat.
Place pork chops in skillet, cook 8-10 minutes per side. Remove from skillet, keep warm.
Place jalapeño and pour flour in hot skillet. Cook for 2 minutes, flour should become golden brown. Pour in wine, cook until wine is reduced.
Add chicken broth to skillet, cook 2-3 minutes. Whisk in pepper jelly and mix until consistency is smooth, 3-4 minutes. Add remaining butter, mix together evenly.
Return pork chops to skillet, coat evenly. Remove and plate, serve with remaining sauce.
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