Pork Chops - Sweet Hot Mushroom
- 2 pork chops (with or without bones, as you desire)
- 4 T red pepper jelly
- In small pot:
- 1/4 c soy sauce
- 1/2 T red pepper jelly
- 1/2 t treacle (or molasses; 6g)
- In medium pot:
- 1 T oil
- 1/4 c diced onion
- 1/4 c diced shallot
- 2 c diced bell pepper (a mixture of colors, as desired)
- 1 c diced sugar snap peas
- 1 c diced mushrooms
- In large skillet:
- 1 T oil
- salt (to taste)
- ground black pepper (to taste)
Rub the first lot of red pepper jelly over each side of the pork chops. Allow to marinade for 30 minutes at room temperature.
In a small saucepot, heat soy sauce over low flame until warm. Add next lot of red pepper jelly, and the treacle/molasses, stirring constantly until dissolved (approximately 5 minutes). Remove from heat and set aside.
In a medium saucepot, heat oil over a medium flame. Add onion, shallots, and bell pepper. Sautee until onion is nearly transparent (about 8 minutes). Add mushrooms, then sautee for no more than 3 minutes. Lower heat the the very lowest setting. Add soy sauce mixture, and cover.
In a large skillet, heat oil over medium flame until quite fluid, then add pork chops. Brown on both sides, raising temperature to medium high if necessary.
Add sauce from medium saucepot, lowering the flame to low or medium low. Cover and allow to cook for 30 minutes, or until pork chops are cooked through.
SJ Note 29 April 2010: This was quite tasty, the flavors work well together. I used the chipotle chili jam in place of the red pepper jelly on this, and it was quite nice. The sauce/vegetable mixture would be better with more vegetables to act as a side dish with some of the sauce, in my opinion, so I've updated this copy. I brined the pork first with http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=9 of course.