1Sprinkle 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.
2Add 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.
3Remove 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.