Pork Chops With Pepper Jam Pan Sauce Recipe

About this recipe

Pork Chops with Pepper Jam Pan Sauce is a delightful American dinner recipe that combines succulent pork chops with a tangy, sweet, and slightly spicy pepper jam sauce. Perfect for a united family meal, this dish is bursting with flavor and easy to prepare, making it a crowd-pleaser for all ages.

Ingredients

• - Thomas Ridley Fresh British Pork Chops
• 50G Pepper Black Ground BWFO
• - Lurpak Unsalted Butter
• 100 G Jumbo Garlic 100g
• - Borough Broth Company Free-Range Organic Chicken Bone Broth
• 305G Lorusso Organic Artisanal Pepper Jam, 305G
• 205G Fallot Dijon Mustard With Basil, 205G
• 1 L Olive Oil – Organic
• - Tata Salt
• 100 G Natco Paprika Powder
• - Bragg Apple Cider Vinegar

Instructions

1. 1. Preheat the oven to 200°C (400°F) and season the pork chops on both sides with salt, black pepper, and paprika.
2. 2. Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, sear the pork chops for 3-4 minutes per side until golden brown.
3. 3. Transfer the skillet to the preheated oven and roast the pork chops for 10 minutes or until the internal temperature reaches 63°C (145°F). Remove from the oven and set the pork chops aside to rest, tented with foil.
4. 4. Place the skillet back on the stovetop over medium heat and add 1 tablespoon of butter. Stir in the minced garlic and cook for 1 minute until fragrant.
5. 5. Add the chicken stock to the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
6. 6. Stir in the pepper jam, Dijon mustard, and apple cider vinegar. Whisk the mixture until smooth and cook for 3-4 minutes until the sauce thickens.
7. 7. Return the pork chops to the skillet with the sauce, spooning the sauce over the chops to coat them. Let them warm through for 2 minutes.
8. 8. Serve the pork chops with the pepper jam pan sauce drizzled over the top, alongside your favorite sides such as mashed potatoes or roasted vegetables.