Ingredients
4 Pork chops bone in, about 2 1/2 pounds
1 teaspoon salt
3/4 teaspoon black pepper
3 tablespoon butter, divided
3 tablespoon olive oil
1 tablespoons all purpose flour
1 jalapeno pepper, seeded and minced
1/3 cups white wine
1 cup chicken broth, low sodium
1/2 cup Trader joes pepper jelly
Preparation
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 thermometer registers 150 degrees. Remove from skillet and keep warm.
Add flour and jalapeno 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 untl almost completely reduced.
Add chicken broth and cook 2-3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3-4 minutes or until thickened. Remove frome heat. Stir in remaining 2 Tbsp butter. Season with salt and pper to taste. Return pork to skillter; turn to coat. Serve pork with sauce.
