PORK CHOPS WITH PEPPER JELLY SAUCE
Progresso® chicken broth provides a simple addition to pork chops cooked in skillet and served with pepper jelly sauce - a hearty dinner recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Sprinkle pork chops with salt and pepper. In 12-inch heavy skillet, heat oil and 1 tablespoon of the butter over medium-high heat. Add pork; cook 18 minutes, turning once, until pork is no longer pink when cut near bone and meat thermometer inserted in center reads 145°F. Remove from skillet; cover to keep warm.
- Add flour and jalapeño to skillet. Cook 1 to 2 minutes, stirring constantly, until flour is golden brown. Add wine, stirring to loosen brown particles from skillet; cook 1 minute or until liquid is almost completely reduced. Add broth; cook 2 to 3 minutes or until mixture begins to thicken. Stir in pepper jelly with whisk until melted and smooth. Cook 3 to 4 minutes or until thickened.
- Remove from heat. Stir in remaining 2 tablespoons butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Fat 2 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 660 mg
SPICY PEPPER JELLY MARINATED PORK TENDERLOIN
From Sara Foster's Southern Kitchen. The recipe in the book calls for grilling. Heat one side of your grill to medium, and place pork on the hot side, grilling for 12 to 15 minutes, turning 3 times and basting with reserved marinade. Move pork to the cool side and close the grill cover. Cook for another 3 to 5 minutes, or until a thermometer registers 145 F. Let rest before slicing.
Provided by Brookelynne26
Categories Pork
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pat the pork dry and remove any excess fat.
- Whisk together the remaining ingredients, and then pour over the pork (or into a resealable bag, with the pork). Marinate at least two hours or overnight. Turn the pork several times, to distribute the marinade evenly.
- Preheat the oven to 425.
- Remove the pork from the bag/bowl, and pour the marinade into a small saucepan. Liberally salt and pepper the tenderloin.
- Heat a large, heavy-bottomed skillet over medium high heat. Once hot, add the pork and sear on all sides, about 8 minutes. Place the entire pan in the oven and cook until internal temperature reads 145, about 15 minutes.
- Meanwhile, bring the marinade to a boil on the stove. Boil for about 5 minutes, until thickened.
- Brush the cooked tenderloin with the boiled marinade. Tent the pork with foil and let it rest for 5-10 minutes before slicing.
Nutrition Facts : Calories 286.2, Fat 5.4, SaturatedFat 1.8, Cholesterol 98.4, Sodium 88.6, Carbohydrate 23.2, Fiber 0.9, Sugar 16.8, Protein 31.5
PORK TENDERLOIN WITH PEPPER JELLY
Great dish, quick and elegant. Full of flavor and it makes a lovely presentation. Double the sauce, it's absolutely delicious.
Provided by Mimi in Connecticut
Categories Pork
Time 30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle heavily with garlic salt and let the salted pork sit at room temperature for 40 minutes.
- Preheat oven to 425°F
- Sauce: In a heavy skillet add 3 TBL olive oil and heat until hot then add garlic, shallots and red pepper and sauté until peppers, garlic, and shallots are soft (about 10-12 minutes).
- Add 1/2 cup of brandy (be careful not to flame).
- Add the stock, rosemary, and thyme and reduce the liquid by approximately 1/3.
- Take off heat and remove rosemary and thyme. Add jam and heat until jam liquefies.
- Pork: In a large skillet, heat 3 TBL oil to very hot but not smoking. Add the pork and sear for about 2 minutes per side, turning the pork only once so it gets a good sear.
- Remove the pork and place on a roasting pan in the preheated 425 F oven, for approximately 10-15 minutes or until meat thermometer registers 155 ° F (meat will still be a tiny bit pink, that's ok), do not overcook. When it comes out of the oven cover meat with foil and let it rest for 5 minutes.
- Slice on the diagonal into 1 inch slices and save the juices. Place sautéed peppers on serving platter then place sliced tenderloin on top of peppers.
- Pour about ½ cup brandy/jam mixture over the pork and sprinkle with 3/4 cup Gorgonzola. Serve with remaining brandy/jam sauce and the Gorgonzola in separate serving/gravy dish.
Nutrition Facts : Calories 437.2, Fat 18.1, SaturatedFat 6, Cholesterol 72.9, Sodium 313.7, Carbohydrate 38.7, Fiber 1, Sugar 27, Protein 23.1
PORK LOIN RED PEPPER JELLY RECIPE
Provided by daviddsg
Number Of Ingredients 9
Steps:
- Grilled Pork Tenderloin with Red Pepper Jelly Glaze Melt the jelly, vinegar, mustard and Worcestershire sauce in a small saucepan. Reserve. Trim the silver skin and any excess fat from tenderloins. Salt and pepper to taste. Heat the grill to medium high. Spray the grill grates with oil and grill the tenderloins on all sides with the grill cover down until nicely browned. Once tenderloin is browned, use a probe thermometer to cook it to USDA minimum of 145°F degrees internal temperature. Remove tenderloins and place a sheet of aluminum foil on the grill grates. Replace the tenderloins and brush the red pepper jelly glaze on all sides. Close the cover and let the glaze set for about 10 minutes. Remove and let rest under foil for 10-15 minutes before serving.
PORK LOIN WITH PEPPERS
A sweet and zesty sauce perfectly flavors pork and peppers in this mouthwatering main course. The aroma while baking is unbeatable.-Jean L. Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender., Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.
Nutrition Facts :
SPICY PEPPER JELLY-MARINATED GRILLED PORK TENDERLOIN
Steps:
- Rinse the pork, pat dry, remove the silver skin (see Know-how, page 81), and trim any excess fat. Place in a shallow container or large resealable bag.
- Whisk together the pepper jelly, wine, orange zest and juice, vinegar, rosemary, red pepper flakes, and salt and black pepper to taste in a small bowl. Pour the marinade over the pork and turn to coat evenly. (Or, if using a bag, pour the marinade into the bag, seal, and shake to coat the pork.) Cover and place in the refrigerator to marinate for at least 2 hours or overnight. Turn the pork several times to distribute the marinade evenly.
- When ready to cook the pork, prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat (see Know-how, page 151); if using a gas grill, heat just one side on medium.
- Remove the pork from the marinade, reserving the marinade, and season with salt and pepper. Place the pork on the hot grill directly over the coals and cook for 12 to 15 minutes, turning three times and basting often with the reserved marinade. Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145°F for medium (this is what I prefer) or 160°F for medium-well.
- Remove the pork from the grill and transfer to a cutting board. Cover loosely with foil and allow to rest for 5 to 10 minutes before slicing. Cut into 1/4-inch-thick slices and serve warm with additional pepper jelly on the side.
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PORK LOIN ROAST WITH PEPPER JELLY GLAZE - EATINGWELL
From eatingwell.com
Servings 8Calories 288 per servingTotal Time 1 hr 45 mins
- To marinate pork: Combine olive oil, wine, oregano, thyme, garlic, salt and pepper in a sealable plastic bag. Add the pork to the marinade. Refrigerate for least 1 hour or for up to 24 hours.
- To prepare glaze: Heat 1 tablespoon canola oil in a medium saucepan over medium-high heat. Add bell pepper, onion and carrot. Cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add salt and cumin; cook for 1 minute. Add broth, pepper jelly and vinegar. Bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes. Return the mixture to a boil and add cornstarch mixture; cook, whisking, until thickened, about 1 minute. Cover and remove from heat.
- To prepare pork: Remove the pork from the marinade (discard marinade) and season on all sides with seasoning blend. Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Add the pork and cook, flipping occasionally, until browned on all sides, about 6 minutes total. Transfer to the prepared baking sheet. Roast for 10 minutes.
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- Whisk together 1/2 teaspoon salt, wine, and next 4 ingredients in a shallow dish. Slowly add 1 cup olive oil in a thin stream, whisking constantly. Add pork, cover, and chill at least 1 hour, or up to 1 day.
- Heat 2 tablespoons olive oil in a medium saucepan over high heat. Add carrot, bell peppers, and onion, and cook, stirring occasionally, until onion begins to brown, about 8 minutes. Add cumin and remaining 3/4 teaspoon salt; cook 1 minute. Add Pepper Jelly, stock, and rice vinegar. Bring to a boil, reduce heat to low, and simmer 10 minutes.
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