Prep time: 39 min.
Total time: 39 min.
Yield: 6 servings

4 (3/4-inch thick) bone-in pork loin chops
1 teaspoon salt
¾ teaspoon freshly ground pepper
3 tablespoons butter, divided
3 tablespoons olive oil
1 tablespoon all-purpose flour
1 large jalapeno pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
½ cup Grandma Hoerner’s Red Pepper Jelly

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.

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 until almost completely reduced.

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.