- 4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.)
1 teaspoon U-Bake salt
3/4 teaspoon U-Bake freshly ground pepper
3 tablespoons butter, divided
3 tablespoons U-Bake olive oil
1 tablespoon U-Bake all-purpose flour
1 large jalapeño pepper, seeded and minced
1/3 cup dry white wine
1 cup U-Bake chicken broth
1/2 cup U-Bake red pepper jelly
1. 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.
2. Add flour and jalapeño 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.
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 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.
