Cooking Instructions
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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
In a medium saucepan, heat the
Jalapeño Peppers (2)
,
Red Bell Pepper (1)
,
Yellow Bell Pepper (1)
,
Fresh Ginger (as needed)
,
Granulated Sugar (300 g)
, and
Apple Cider Vinegar (180 mL)
over medium-high heat. Stir frequently until the sugar dissolves. Bring the pepper jelly mixture to a medium boil.
Step 3
Reduce heat to a simmer and cook until the sauce has thickened to desired consistency. Stir frequently and do not let burn.
Step 4
While the pepper jelly sauce is simmering, heat the
Vegetable Oil (30 mL)
in a 12-inch cast iron skillet over medium-high heat. Sprinkle both sides of the
Bone-In Pork Chops (4)
with
Paprika (to taste)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 5
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.
Step 6
Transfer the skillet pork chops to the oven and bake for 15 minutes, or until the center of the pork chop reads 145 degrees F (60 degrees C) on a meat thermometer.
Step 7
Remove immediately, cover loosely with foil, and let the pork chops rest for 5 minutes.
Step 8
Spoon a generous amount of the pepper jelly sauce over each pork chop before serving. Serve with additional pepper jelly sauce if desired.
