Sunday, January 31, 2010

Pork Chops with Pepper Jelly Sauce

One of my favorite comic strips in the daily paper is Arlo and Janis, because they are kind of like Alexis and me. I have done this several times:
And I know I'm not the only one with an arrangement like this:
I liked Richard's (aka Buffalo Dick) comment: "I cook like a tornado went through, wife is in charge of damage control."

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.

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 servings

I 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.

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.

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.

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").

Saute onion, pepper, and corn in the same pan over medium high heat until the onion just starts to turn translucent, about 5 minutes.

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.

Sriracha wings (the sweet heat version)!

with hot and sour noodles.

Have a great weekend everyone!


  1. That Buff is becoming a regular ol Yogi Berra. He just commented on my blog referring to Dave having so much energy he's like a "Mongoose on crack". :-)

    I have got to subscribe to Southern Living. So many good recipes come from them. These pork chops look wonderful and the wings and noodles...mmmmm. And look at that poor little neglected green egg out in the snow! Glad to hear at least was able to contribute to lunch.

    Great photos as always Chris.

  2. All three dishes look great Chris. Even though I have one in the freezer, Food City has whole pork loins for $1.78 and I can't pass that up - and now I have a recipe to try some out on. I'm not a big rice fan, but believe I could get into your dish. Sure was a beautiful mornin here in East Tennessee - cobalt blue sky above the snow covered hill next door.

  3. I would have fried the chorizo and stopped there.
    I love fancy bacon!

  4. Funny comic strip. You know I pull that "here taste this" at the most inappropriate times, e.g. during important sports moments. The chops look great, but the rice steals the show. I am a rice lovin woman and that looks so delicious. Thanks for writing it down and sharing your spur-of-the-moment creation!

  5. That looks like one knock out meal Chris! In fact, my husband just asked me if I could make it. I think he liked the fact that it was meat served alongside rice with even more meat:D I love the sound of the pepper jelly sauce on the pork!

  6. Now what would make you think we would bust your chops?

  7. Lea Ann: I get Southern Living as a gift from my parents every Christmas and I love it.

    Big Dude: That's a great price, better than Sam's Club was last week by about $.20 per lb

    Russ: Thought about you last night near the end of that Kansas- K State game. Nail biter, huh?

    Vickie: Then by all means, give it a shot, you'll like it.

    Kim: I think that pepper jelly sauce will be finding it on a lot more than just this recipe. Great topper for rice.

    Bob: LOL, just call it a sneaking suspicion;)

  8. You sure know how to make someone want to turn up the tornado winds in the kitchen! That is funny, what Buff said, good one...I like the cartoons...I think maybe the first one fits me and Robert!

  9. Chris- I found those red plastic deli baskets at World Market on clearance (all 6 for 99 cents). They happened to have a package of red checkered waxed paper liners (12 for $5.99) and I picked them up. They were the last of what was left from the summer. I looked online at and found a set of 8 baskets, with 2 squeeze bottles and 500 liners for 16.99, which is actually a better deal since the liners seem to be on the high side and the baskets usually average 99 cents each. It was a lot of fun to serve the food in these baskets. Plus, after we had finished eating there were no dishes to wash! No messy kitchen:D

  10. All this spice reminds me that I still have those ghost peppers I don't know what to do with... GREG

    PS I did not know you had another blog. I shall visit.

  11. I made Jalapeno pepper jelly once- not hot, and really good! Easier to buy though...Both dishes looked great!

  12. All three dishes look wonderful Chris. I love red pepper jelly. It's so pretty.

    You're brave to cook in all that cold.

  13. I certainly wouldn't give you a hard time - I'm the one living in Florida that wimped out and actually used the foreman one night - now that deserves some ribbing - ribbing? that just made me think of slow cooked ribs. I think I need to add a batch to the Superbowl menu!

    Excellent food, photos and fun here as always! :-)

  14. Chef E: On the bright side, if Alexis had "Eat chicken wing in the tub" on her bucket list, she can scratch it out;)

    Kim: Well that was a good score. I want to get some of those but haven't found them around here.

    Greg: I can't wait to hear about the peppers, I'm so intrigued.

    Buff: I can only imagine the difficulty. I'll stick with buying mine too.

    Sam: Brave? Nah, just hungry :)

    Martha: Yeah, the ribbing part was good, but Bob nailed it with the "bust your chops" comment. Can't believe I missed using that one.

  15. Love the cartoons - I can relate. Your pork chops look so good. All three recipes sound delicious!

  16. The spicier the better. Love the recipe Chris.

  17. The pork and rice look amazing - can't wait to try these recipes out. I am also drooling over the wings on noodles...Y.U.M.!!!

  18. Ooops, pepper jelly comment should have gone here. So tired, but I read about wings on your blog again and got comments confused!

    Like the comics too. Wait, that was this post right?

  19. oh yum! ok, pepper jelly rocks! jalapenos and!! I'd like to make this with pork tenderloin!!!

  20. Hi Chris! I am making this tonight with my pepper jelly - I cannot wait! I'll let you know how delicious it turns out :)


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