Pork Chops With Pepper Jelly Sauce Recipes

PEPPER JELLY PORK

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
• Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

PORK CHOPS WITH PEPPER JELLY SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In 12-inch heavy skillet, heat oil and 1 tablespoon of the butter over medium-high heat. Add pork; cook 18 minutes, turning once, until pork is no longer pink when cut near bone and meat thermometer inserted in center reads 145°F. Remove from skillet; cover to keep warm.
• Add flour and jalapeño to skillet. Cook 1 to 2 minutes, stirring constantly, until flour is golden brown. Add wine, stirring to loosen brown particles from skillet; cook 1 minute or until liquid is almost completely reduced. Add broth; cook 2 to 3 minutes or until mixture begins to thicken. Stir in pepper jelly with whisk until melted and smooth. Cook 3 to 4 minutes or until thickened.
• Remove from heat. Stir in remaining 2 tablespoons butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

PORK CHOPS WITH PEPPER JELLY SAUCE

Steps:

• 1. sprinkle pork with salt and pepper. Melt 1 tablespoon butter with oil in a 12 inch cast iron skillet over medium-high heat. Add pork chops, and cook eight 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 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 one minute or until liquid is 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 tablespoons butter. Season with salt and freshly ground pepper to taste. Return pork to skillet. Turn to coat. Serve pork with sauce.

DEEP-FRIED PORK CHOPS WITH SWEET AND SPICY RED PEPPER JELLY

Steps:

• For the pepper jelly: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeno. Blend using a food processor or immersion blender. Place the puree in a 2-quart saucepan and bring to a rolling boil. Add the pectin and continue to boil for 60 seconds, at which point add the frozen peppers to stop the cooking process. Pour the jelly into a metal container and chill in an ice bath for about 1 hour until it sets, or overnight in the refrigerator.
• For the pork chops: Using the toothy side of a meat tenderizer, pound the pork chops to about 1/2-inch thickness. Add the blackening seasoning, salt and pepper to the flour and mix thoroughly. Dredge the chops in the seasoned flour, dip in the buttermilk and then back into the flour (using one hand to work in the flour, and the other for dipping in the buttermilk). Allow to rest for at least a minute or so to allow the breader to set up.
• Pour the oil into a deep, heavy pot (cast iron is best), enough so that the pork chop has room to float, but there needs to be a few inches of clearance so that it doesn't overflow when you are frying. Heat the oil to 355 degrees F. Use a deep-fry thermometer to get the temperature right; too high and your food will burn on the outside before it is cooked on the inside, and too low your food will come out greasy and soggy.
• Gently the drop pork chops, 1 or 2 at a time, into the oil; don't crowd the pot. Fry until golden brown on the outside, about 7 minutes. Serve with the pepper jelly.

PORK CHOPS WITH PEACH PEPPER JELLY SAUCE

Steps:

• 1. Cook pork chops until done in the butter and olive oil. Remove chops from pan and keep warm.
• 2. Make the hot pepper jelly by heating the marmalade or jam in a pan with the chopped jalapeno and simmer, watching carefully until the jalapeno softens. If you have Chinese chili garlic sauce (very spicy) use that, about 1 tablespoonful. That is what I used and it was great, but we like really spicy food. Add the chopped peaches.
• 3. Saute the peaches and pepper jelly until reduced and thickened. Spoon over pork chops and serve.