A few months ago we were having dinner at a friend’s house. We snack while dinner cooks, and one of the things we were snacking on was a pineapple Habanero jelly over cream cheese. It was surprisingly delicious, and Graham became obsessed with it. They told us they got the jelly from Charleston, so while mom & I were there in March I went searching for it. I found it, as well as a strawberry-jalapeno jelly that I was equally intrigued by. We’ve eaten most of the pineapple stuff, but have barely touched the strawberry.
These huge, perfect pork shops were on sale recently at Fresh Market, and I was (originally) inspired to do more with them than just sauté them. Well, I ended up cooking them on a week night sandwiched between two weekends of travel. I guess I was just feeling lazy, so I ended up sautéing them anyways. But I finished them in a delicious pepper jelly sauce, and oh. My. Gosh. This dinner was completely amazing. I think every bite was followed by appreciative noises or a “this is so good”. The pork was delicious on its on; well seasoned and moist, but the sauce took it to a whole new level. I served this with my favorite collard greens and roasted thyme carrots, and this meal was a definite winner!
There are so many varieties of pepper jellies out there, you could really use any flavor you like (the strawberry-jalapeno I used came from Boone Hall Farms). Now that it’s farmers market season, you should be able to easily find some delicious flavors. The only thing I may change in the future is using wine instead of stock for the sauce. All I had when I made this was Riesling, but I think using Pinot Grigio for the sauce would be delicious.
Pork with a Jalapeno Pepper Jelly Sauce
- 4 boneless pork chops (I used thick cut, but thin would be fine.)
- 2 T. of olive oil
- McCormick Montreal Steak seasoning
- 1/2 C. Pepper Jelly
- 1/2 C. of chicken stock
- 1 diced jalapeno; seeds & membranes removed
- 1 T. of all-purpose flour
- Pre-heat the oven to 425 degrees.
- Add oil to a large skillet and heat over a medium-high heat. Liberally season the pork chops on one side. When the oil is hot add the pork, seasoned side down and then season the remaining side. Cook for three minutes on each side and then move to the oven and cook for 10 more minutes.
- Remove the pork to a plate, and cover to keep warm.
- Turn burner back to medium-high and add the jalapeno to the pan and let cook for one minute. Sprinkle the flour over them and cook for an additional minute.
- De-glaze the pan with the stock (or wine) and then whisk in the pepper jelly until smooth. Let bubble and reduce for 3-5 minutes.
- Just before serving, put each pork chop back in the pan and turn it in the sauce. Serve with extra sauce on top of the pork.
Just a note: I usually use thin pork chops. If you use thin, just skip the oven portion of this recipe