Ingredients

The following ingredients have 4 Servings
  • 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)
  • Paprika
  • Salt
  • Pepper
  • 2 tablespoons vegetable oil

Instruction

  • 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.