4 (3⁄4-inch-thick) bone-in center-cut pork chops 1 teaspoon salt
1⁄2 teaspoon ground black pepper
3 tablespoons butter, divided
3 tablespoons olive oil
2 tablespoons all-purpose flour
1⁄2 teaspoons red pepper flakes
1/3 cup dry white wine
3⁄4 cup chicken broth
1⁄2 tablespoons red pepper jelly
Sprinkle chops with salt and black pepper; set aside. In a 10- to 12-inch iron skillet, melt 1 table- spoon butter and olive oil over medium-high heat. Add chops and cook for 8 minutes or until browned; turn and cook 2 to 4 minutes. Remove from skillet to plate to keep warm. To skillet, add flour and red pepper flakes. Stir con- stantly for 2 minutes until golden brown. Add wine, stirring to loosen drippings and brown bits from bottom of skillet. Heat for 1 minute or until thickened. Add chicken broth and cook for 2 to 3 minutes or until thickened. Remove from heat and swirl in remaining 2 tablespoons but- ter and pepper jelly. Check seasonings. Return chops to skillet and turn to coat with sauce. Yield: 4 servings
writer PATTY ROPER & NATHAN GANUCHEAU |
Lynda Butler, Baton Rouge, Louisiana
