Jelly Pepper Pork Or Chicken

• 4 Pork chops bone in, about 2 1/2 pounds
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 3 tablespoon butter, divided
• 3 tablespoon olive oil
• 1 tablespoons all purpose flour
• 1 jalapeno pepper, seeded and minced
• 1/3 cups white wine
• 1 cup chicken broth, low sodium
• 1/2 cup Trader joes 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 thermometer registers 150 degrees. Remove from skillet and keep warm.
2. Add flour and jalapeno 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 untl almost completely reduced.
3. 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 or until thickened. Remove frome heat. Stir in remaining 2 Tbsp butter. Season with salt and pper to taste. Return pork to skillter; turn to coat. Serve pork with sauce.

chops bone, salt, black pepper, butter, olive oil, flour, pepper, white wine, chicken broth, pepper jelly

Taken from www.epicurious.com/recipes/member/views/jelly-pepper-pork-or-chicken-5b804d07e87a940c2f5678df (may not work)