Ingredients
4
bone-in pork loin chops, 3/4 inch thick (about 2 1/4 lb)
1
teaspoon salt
3/4
teaspoon freshly ground pepper
3
tablespoons olive oil
3
tablespoons butter
1
tablespoon Gold Medal™ all-purpose flour
1
large jalapeño chile, seeded, finely chopped
1/3
cup dry white wine
1
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup red pepper jelly
Preparation
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.
