This pork chop recipe is simple to make and combines a classic favorite, hot pepper jelly and Sake giving the chops an Asian flavor.
To serve four:
- 4 Boneless Pork Loin Chops 1-1 ½ inch thick
- Salt and pepper
- 2 teaspoon Olive oil
- 2 teaspoon Fuller’s Paravangna Herb Blend
- 2 teaspoon Corn Starch in ¼ cup cold water
- ¼ cup dry white wine, sake or vermouth
- 2 tablespoons Fuller’s Garlic Pepper Vinegar
- 2 tablespoons Carol Hall’s Ginger Pepper Jelly or other brand of hot pepper jelly
Salt and pepper both sides of Pork Loin Chops. Heat a heavy skillet on high heat the add 2 teaspoons olive oil. When oil is hot add 2 tablespoons Fuller’s Paravangna Herb Blend. Turn off the heat and stir until herbs are re-hydrated with the oil.
After a couple minutes add pork chops and sear on both sides no more than one minutes each. Reduce the heat to medium low heat, cover the pan and cook for another 3 minutes.
While the chops are cooking dissolve 2 teaspoons cornstarch in ¼ cup cold water.
Remove the chops to a plate. Add to the pan ¼ cup dry white wine, sake or Vermouth, 2 tablespoons Fuller’s Garlic Pepper Vinegar and deglaze the pan over medium high heat for about a minute. Add 2 tablespoons Carol Hall’s Hot Pepper Jelly (any flavor), and stir until dissolved. Give the cornstarch mixture a stir, add to the pan and cook until the sauce has thickened and is translucent.
Return the pork chops to the pan briefly to baste and coat with the sauce. Serve immediately with rice, couscous or steamed potatoes.
*Note it is important to sear the chops at high heat but for only a short time. This process seals in the juices and keeps the meat tender. If the chops are not thick reduce the cooking time slightly.