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I saw this recipe for Pork Chops with Pepper Jelly Sauce in the January issue of Southern Living and knew I had to try it.
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Pork Chops with Pepper Jelly Sauce
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
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.
Yield: Makes 6 servingsI substituted a mini sweet red pepper for the jalapeno (it's what I had on hand) and used my pork chop rub instead of just salt and pepper. I also used 1" thick boneless chops but the cooking times were still close.
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The whole family liked this recipe. The sauce was to die for. As far as "heat", it really didn't have any since I used sweet red pepper but I don't think the jalapeno would have made anything but a mild difference. The recipe comments on the Southern Living site said the same. If you are looking for heat, I'd opt for a habanero pepper.
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I threw together a "fiesta rice pilaf" to go with it. We were quite pleased with it too, especially since I just threw it together on the spot without any kind of recipe or plan.
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Fiesta Rice Pilaf
2 oz mexican chorizo sausage, (1/2 link) casing removed
1/2 c sweet onion, chopped
1/4 c sweet red bell pepper, chopped fine
1/4 c corn kernals
1 c chicken broth
1 c water
1/4 c green onion, chopped
Brown crumbled chorizo. Remove with a slotted spoon, leaving up to 1 tablespoon of grease (not grease, it's "chorizo infused oil").
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Saute onion, pepper, and corn in the same pan over medium high heat until the onion just starts to turn translucent, about 5 minutes.
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Add the dry rice and toss to coat. Saute for 2-3 minutes until the rice takes a slight golden brown tint. You'll know it's ready when it releases a mild "nutty" aroma.
Return the chorizo to the mixture. Pour in water and broth. Bring to a simmer, stir once, cover and simmer for 20 minutes.
After 20 minutes, fold in the green onion quickly. Put the cover back on, remove from heat and let sit for 5 minutes.
And before my good friends from the BBQ Brethren and Outdoor Cooking Guild start ribbing me for wimping out and cooking INSIDE, I did cook lunch on the grill.
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Sriracha wings (the sweet heat version)!
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with hot and sour noodles.
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Have a great weekend everyone!