Hot Pepper Jelly Pork Chops

 

4 (1.65-2 lbs.) boneless pork loin chops (3)

1 tsp salt

3/4 tsp freshly ground pepper

Granulated onion/onion powder

1 Tbsp butter

2 Tbsp olive oil

1 1/2 Tbsp all-purpose flour

1 1/3 cup chicken broth

1/2  jar (6 ounces) hot pepper jelly

 

Sprinkle pork with salt and pepper and onion, liberally. Put oil and butter in electric skillet and turn on burner to medium-high (350) heat. Add pork chops and cook 8 minutes; turn and cook another 8 minutes.  (Less for small chops.  More for really thick chops.)  Remove from skillet and loosely cover with foil to keep warm.

 

Add flour to skillet. Cook, stirring constantly, until flour is incorporated/golden brown (maybe takes 1 minute, watch this closely). Add 1/3 cup chicken stock stirring with a (whisk – I use my tongs,) to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.

 

Add rest of chicken broth, and cook until mixture begins to thicken. Mix in jelly until melted and smooth. Continue cooking, stirring often, until almost thickened.

 

Return pork to skillet, turn down heat a bit; continue cooking and turn to coat. Serve pork with sauce and your choice of sides.  (Rice; this is like Chinese type sweet and sour pork.)