Pork Chops with Pepper Jelly Sauce
- 2 pork chops
- 1/2 t Salt (Table)
- 1/2 t freshly ground black pepper
- 1/2 T butter
- 1/2 T olive oil
- 1 jalapeno pepper (seeded and minced)
- 1 T cider vinegar
- 1 T pork stock
- 1/2 c pork stock
- 1/4 c pepper jelly
- 2 T Corn Starch / Corn Flour
- 1 T cold water
- freshly ground Salt (Sea) (to taste)
- freshly ground black pepper (to taste)
Preheat oven to 350F/Gas 4.
Sprinkle pork with salt and pepper. Melt 1 T butter with oil in a 12-inch cast-iron skillet over medium-high heat. Add pork chops, and sear just until the outside has a bit of color. Turn over and repeat for other side. Remove from skillet, and keep warm.
Add jalapeno to skillet. Cook, stirring constantly, 1 to 2 minutes. Add vinegar and 1 T stock, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
Add rest of pork stock, and cook 2 to 3 minutes. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes. Add back the pork, toss to coat, cover, and place in oven for 2 hours.
Remove from oven, remove pork and keep warm. Place skillet back over medium heat. In a small bowl, stir together the corn starch and cold water; add some to the skillet. Keep heat high enough to slowly bring sauce to a boil. Season with salt and freshly ground pepper to taste. Once the sauce has boiled, check consistency; add more corn starch slurry if you want it thicker. Once the consistency has reached your desired level, return pork to skillet; turn to coat. Serve pork with sauce.
SJ Note 28 Oct 2010: This was delicious!
SJ Note 28 July 2011: I've cut the butter and oil back, as I found it too greasy this time. It makes the right amount to have sauce to cook the pork in, but too much for drizzling over; would probably be the right amount if I cooked four chops at once. To deal with the excess, I frequently have it over another meat/fish a few days later, and it works well on chicken and salmon, at least. Make sure to brine the pork chops first.