Pepper Jelly Pork Chops
Ingredients
4 (3/4 inch think) bone-in pork chops
3/4 tsp ground pepper
3 tbsp butter, divided
3 tbsp olive oil
1 tbsp flour
1 large jalapeño pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 red pepper jelly
Directions
1. Season pork with salt and pepper. Melt 1 tbsp butter with olive oil in skillet. Add pork chops and cook 8 minutes, flip over and cook 10 minutes on other side. Remove from skillet.
2. Add flour and jalapeño to skillet. Cook, stirring constantly, 1-2 minutes or until flour is golden brown.
3. Add wine, stir to loosen particles from bottom of skillet. Cook 1 minute or until almost completely reduced.
4. Add chicken broth and cook 2-3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3-4 minutes. Remove from heat and stir in remaining 2 tbsp butter. Season with salt and pepper to taste. Add pork chops; turn to coat.
Brussels Sprouts with Pancetta and Potatoes
Ingredients
2 tbsp olive oil
1/2 pound pancett, chopped
1 lb small potatoes, chopped small
2 cups Brussel sprouts, halved
1/2 lb pearl onions, peeled
1/2 cup chicken broth
salt and pepper
Directions
1. Add olive oil to a large saute pan, heat on medium. Add pancetta to pan and cook until crispy. Remove pancetta and drain the half of the fat out of the pan.
2. Add brussel sprouts, potatoes, and onions to pan. Season with salt and pepper. Cook until slightly browned.
3. Add chicken stock. Cover and steam 3-5 minutes or until liquid has evaporated and vegetables are tender.
