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.