Pepper Jelly Skillet Pork Chops
A glittering jar of homemade pepper jelly is bright, with pops of spicy pepper flavor and sticky sweet. Your tastebuds explode in every direction with each bite. That sensation is the inspiration for our Pepper Jelly Skillet Pork Chops.
Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
- 2 jalapenos seeded and finely diced
- 1 red bell pepper seeded and finely diced
- 1 yellow bell pepper seeded and finely diced
- 1/2 teaspoon fresh grated ginger
- 1 1/2 cups white granulated sugar
- 3/4 cup apple cider vinegar
- 4 bone-in pork chops 1 1/2 inch thick
- 2 tablespoons vegetable oil
Preheat oven to 450 degrees.
In a medium saucepan, heat the peppers, ginger, sugar and cider vinegar over medium high heat. Stir frequently until the sugar dissolves. Bring the pepper jelly mixture to a medium boil. Reduce heat to a simmer and cook until the sauce has thickened to desired consistency. Stir frequently and do not let burn.
(The sauce will thicken as it cools. You don't want it to be as thick as a traditional jelly or honey.)
While the pepper jelly sauce is simmering, heat the oil in a 12-inch cast iron skillet over medium-high heat. Sprinkle both sides of the pork chops with paprika, salt and pepper to taste.
When the oil starts to shimmer and smoke slightly, place the pork chops into the skillet. Let them cook for approximately 2 minutes per side or until golden brown, turning once. Reduce heat if needed to prevent burning.
Transfer the skillet pork chops to the oven and bake for 15 minutes, or until the center of the pork chop reads 145 on a meat thermometer.
Remove immediately, cover loosely with foil, and let the pork chops rest for 5 minutes.
Spoon a generous amount of the pepper jelly sauce over each pork chop before serving. Serve with additional pepper jelly sauce if desired.
Serving: 1g | Calories: 667kcal | Carbohydrates: 79g | Protein: 35g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 98mg | Potassium: 757mg | Fiber: 1g | Sugar: 76g | Vitamin A: 1065IU | Vitamin C: 100.9mg | Calcium: 39mg | Iron: 1.4mg