Sweet and Spicy Pepper Jelly Pork Chops

SWEET AND SPICY PEPPER JELLY PORK CHOPS
4 (3/4” thick) bone-in pork loin chops
Salt/black pepper
3 T. butter, divided
3 T. olive oil
1 T. flour
1-2 jalapeno peppers, seeded and minced
1/3 c. dry white wine
1 c. chicken broth
½ c. red pepper jelly

1. Season chops with salt and pepper on both sides.
2. Melt 1 T. butter with olive oil in 12” cast-iron skillet over medium-high heat.
3. Add chops, and cook 8 minutes, turn and cook another 10 minutes or until meat thermometer inserted in thickest part registers 150 degrees.
4. Remove from skillet and keep warm.
5. Add flour and jalapeno to skillet. Cook, stir constantly, for 2 minutes or until flour is golden brown.
6. Add wine, stirring to loosen particles from bottom of skillet and is reduced.
7. Add broth and cook 2-3 minutes until mixture begins to thicken.
8. Whisk in jelly until melted and smooth. Cook another 3-4 minutes or until thickened.
9. Remove from heat.
10. Stir in remaining butter. Season to taste with salt and pepper.
11. Return chops to skillet. Turn to coat. Serve pork with sauce.