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Jalapeņo Pork Chops Recipe

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Jalapeņo Pork Chops image
"J. T." enjoying Louisiana crawfish at Raymond Hollenshead, Jr.'s. This Texan goes "hog wild" when he eats Hollenshead cooking in Ruple.

 

This recipe for Jalapeņo Pork Chops, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
James Thomas "J. T." Sokol
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 (4-oz.) boneless pork chops
salt and ground black pepper
2 T. all-purpose flour
1 tsp. salt-free garlic and herb seasoning
1 T. olive oil
1/2 c. reduced-sodium beef broth
1/2 c. chopped pickled jalapeņos
1/4 c. honey

Directions:
Directions:
Place pork chops between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2" thick. Season both sides with salt and black pepper. In a shallow dish, combine flour and garlic and herb seasoning. Mix well. Add pork to flour mixture and turn to coat both sides.

Heat oil in a large skillet over medium-high heat. Add pork and cook 2 min. per side, until golden brown. Meanwhile, in a small bowl, combine beef broth, jalapeņos and honey. Mix until blended. Add broth-jalapeņo mixture to the pork and bring to a simmer. Simmer 3 - 5 min., until pork is cooked and sauce thickens.

Personal Notes:
Personal Notes:
J.T. is the husband of Chantel (Hollenshead) Sokol who is the daughter of Jerry and Barbara (Chandler) Hollenshead and the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead. Chantel prefers for me to have this waiting for her when she gets home from work with a side of steamed brown rice and Oriental Crunch Salad.

 

 

 

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