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
- 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