Rosemary Chardonnay Pork Chops

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





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