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Thanks. I’ve made these several times. Pepper Jelly and apricot jelly also work well. Blackberry jelly is good but the color is weird. I tried it once with an onion garlic marmalade which was good also.
I my goodness, this was the best ever! Okay, I didn’t follow the directions exactly – I browned the chop in a cast iron skillet, used a habanero jelly that I picked up in Montana, and served the chop over a bed of fresh baby power greens with a side of roasted cauliflower. So incredibly simple and so very delicious. This one goes in the “make often” pile!
WOW!! These were excellent!! I used homemade crabapple jelly. One of the comments I followed suggested that the pork not be overcooked and that pink in the middle was ok. That made all the difference for me!! They were slightly pink and not tough at all!!
I’m making this now with blackberry preserve and yellow mustard. I’ll let you know how it turns our but it smells awesome!
I’m always looking for new ways to cook pork chops, since I can never replicate my Step-Mother’s method.
This one sounds good, except I’m not buying any red jelly just for this recipe. I will be using orange marmalade and I don’t have to guess how it will taste. It will be deeelish! Thanks for a new one to add to my file.
I made this last night using strawberry jam, and it was so good! My whole family loved it, and the littlest one asked if I could make it again this weekend. Home run!!! Thank you!
The sauce is great – deglazing with the cider vinegar really brought out some wonderful flavor. This dish drew an enthusiastic “mmmm!, that’s really good!” from my 17 year old son who typically responds to most everything in noncommittal, monosyllabic grunts. So good, in fact, was the sauce that dad made for the pork chops, that he thought that I must also have made the tasty como loaf that I had picked up from the local baker earlier.
Thanks for inspiring and encouraging my Saucier musings.
I’ll have to try this recipe out. Last night for dinner I made Cranberry Pork Chops. A recipe very similar to this one, but it uses cranberry sauce – a great way to use leftover cranberries during the holidays.
This was fantastic. Next time I’m doubling the sauce and adding a little bit of spice. Thanks for the recipe.
I just prepared them with my homemade strawberry jelly. Very simple and delicious!
Miss Bauer? Pardon me, but I have a question…
Wouldn’t you get better fond development when you don’t use a non-stick pan?
And as far as dry, tough pork chops, maybe a small outside ring of fat or some marbled chops would help (beside proper cooking)? I always look for meat with some striations of fat. If you have a good butcher or meat counter, it’s not entirely impossible. I offer up this fine piece of Berkshire pork as an example: http://tinyurl.com/39ymeeb
Hey Jonathan! Well for you, I would recommend putting some bacon fat into a cast iron pan and going from there. ;-) Hmm, regarding the non-stick issue, good point. Actually, this was an instruction from the Silver Palate, and I kept it because it works. Perhaps given that you make the sauce in the same pan, it just makes it easier to clean up. That and you don’t need to add any fat to the pan to get it started. Of course I would recommend Berkshire pork with lots of lovely fat, but unfortunately, most people don’t have access to pork like that from their local grocery store. ~Elise
That looks delicious, but one question: since my family pretty much NEVER uses dijon mustard, and I don’t want to buy some just for this recipe, is there a substitute?
You could use yellow mustard. ~Elise
Interesting, my go-to ham glaze these days is vinegar, Dijon and red pepper jelly simmered together until thick. It was one of those “hey this stuff ought to be good together” improvs. I’ll have to try the red berry jelly sauce on the next batch of chops and see what the boss lady thinks.
Oooo… I think the big key to your ham glaze if the spiciness from the red pepper jelly, which a berry jelly wouldn’t have, so maybe add a little heat with a chile or some pepper flakes?
Also, be sure to use pork that is not “enhanced”, i.e. injected with brine. It doesn’t brown properly, and has a mushy texture. It seems like most of the pork you see in supermarkets “enhanced” these days. Pork chops are one of the things I always insist on going my local butcher for.
Yes, brine the pork …the chops turn out moist, juicy and delicious.
Just curious, why jelly not jam?
Jelly will simmer down better into a smooth sauce. Jam will be lumpy. You could use jam though if that’s what you had and wanted to try it out. ~Elise
Do you put any oil/butter into the nonstick pan, or just brown the chops in the “dry” pan? I’ve never tried browning meat without some kind of oil before – just wondering if it works.
Oddly no. I just brown the chops as is, no added fat. BTW, my mom will sometimes sprinkle salt on the pan before laying down the meat. The salt acts like little ball bearings and helps keep the meat from sticking to the pan. She does this with any steak, burger, or chop. ~Elise
Hi Elise, do you think that an apricot jelly could be an interesting variation? Thx
Yes! I think that would great. ~Elise
I find that my porkchops are always tough. How do you avoid a dry, tough, porkchop? Any tricks or tips?
I do try to cook them well though… just for safety…
You can brine the pork chops first, which is something we often do. Check out the brine on the pork roast with cardamom mushroom sauce recipe. As for safety, there hasn’t been a case of trichinosis in domestic pork here in the US for over 50 years. Consequently, it is no longer necessary to cook the pork until it is tough as shoe leather. A little pink in the middle is perfect. ~Elise