4 pork chops (bone in or out...in is juicier)
1 teaspoon Salt
dash Pepper (to taste)
4 dash olive oil (1 dash per pork chop)
1 tablespoon flour
1 jalapeno pepper (large, seeded and minced)
1/3 cup white wine
1 cup chicken broth
1/2 cup Red pepper jelly
Coat chops with olive oil and sprinkle with salt and pepper.
Brown chops on each side and remove from pan.
Add flour and Jalapeno, stirring to loosen. Add wine and continue to stir.
Add chicken broth and simmer until it starts to thicken.
Add pepper jelly and stir until blended.
Add 2 tbsp butter and return chops to pan turning to coat and complete cooking.
When sauce thickens to a good consistency - it is ready.
Serve chops with sauce.
I used 1/2 thick chops, and they may have been a bit big for this dish...will try smaller chops next time