As an empty-nester, it’s difficult to cook just for two people when you’ve spent decades cooking for a family. Here’s a recipe that makes plenty for two, plus maybe a bit leftover for a lunch to take to work! My daughter gave me a small jar of roasted garlic jelly that she had made and canned herself. I found a similar recipe HERE, if you’d like to try it yourself.
I confess right here and now that this was an experiment. I had the roasted garlic jelly and decided to try it with the pork chops. I had no clue how to use it, so I did a search and could only find pork recipes using pepper jelly. I read a few of them and decided to use them as a guide to develop my own recipe. This is the result and it was delicious!
- 1/4 c. Chicken Stock
- 1/4 c. White Wine
- 1/2 c. Roasted Garlic Jelly
- 1 pinch each: Thyme and Crushed Rosemary
Bring chicken stock, wine and herbs to a boil. Simmer and stir to reduce a bit – about 5 minutes. Reduce heat. Add jelly. Break it up and stir until it is fully melted. The sauce will be thin. Remove from heat and set aside.
- Two Sirloin Boneless Pork Chops (about 1 lb.)
- 1 Tbl. Olive Oil
- Salt & Pepper to taste
Heat olive oil over fairly high heat. Add the pork chops and with sprinkle salt and pepper; brown on both sides. Reduce heat to medium, cover and cook until done (10-15 minutes), turning occasionally.
Add the sauce, turning the chops to coat. Cover and let simmer a few minutes to meld the flavors. Serve hot, spooning some sauce over the chops.