We found a wonderful Chardonnay Jelly that we just had to try. The vendor told us that it would make a great glaze for pork. So this is what we came up with. Give it a try and let me know what you think
Servings 4:
- 4 pork chops
- 2 tablespoon olive oil
- 4.5 oz by weight (1/2 jar) of Chardonnay Jelly
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions, chopped
- 2 sprigs fresh rosemary
Season pork chops with salt, pepper, onion power, and garlic powder
In a hot pan heat oil and sear pork chops on both sides.
Lower heat add green onions and leaves from 1 of the sprigs of rosemary
When pork chops are done remove them from the pan. De-glaze pan with a little water. Add the Chardonnay Jelly and the leaves of the remaining sprig of rosemary and reduce to desired thickness.
Spoon pan sauce over the top of each pork chop
Serve
Jaques Kitchen 