Preheat oven to 450 degrees F (230 degrees C).
In a medium saucepan, heat the Jalapeño Pepper (2), Red Bell Pepper (1), Yellow Bell Pepper (1), Fresh Ginger (1/2 teaspoon), Granulated Sugar (1 1/2 cup), and Apple Cider Vinegar (3/4 cup) 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.
While the pepper jelly sauce is simmering, heat the Vegetable Oil (2 tablespoon) 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).
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 degrees F (60 degrees C) 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.