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Pork Chops in Jalapeno  Pepper Jelly Sauce


4 (1/2-inch-thick) bone-in pork loin chops (about 2 1/4 lb.) (available a K Bar K Meats)

1 teaspoon salt

3/4 teaspoon freshly ground pepper

3 tablespoons butter, divided

3 tablespoons olive oil (available from Texas Olive Ranch at the Frisco Rotary Farmers Market)

1 tablespoon all-purpose flour

1/3 cup dry white wine

1 cup chicken broth

1/2 cup jalapeno pepper jelly (available at Bonnie Jean's Preserves and Breads)  


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.

Add flour 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.

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.

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