1
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup red pepper jelly
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Steps
1
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.
2
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.
3
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
360
Total Fat
21g
0%
Saturated Fat
7g
0%
Sodium
660mg
0%
Total Carbohydrate
21g
0%
Dietary Fiber
0g
0%
Protein
22g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Other Carbohydrate; 3 Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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