You want something different tonight, right? Try these pepper jelly chops.
This is something you can whip up in total, prep time to plate, about 40 minutes and it comes out perfect each and every time. The pepper jelly is not hot at all and when combined with the beef broth it’s just heaven. Feel free to experiment with the jellies too! Maybe pineapple preserves with some chopped up jalapeños or raspberry chipotle jelly with chipotle hot sauce…Doo It!
PRESSURE COOKER PEPPER JELLY PORK CHOPS
4 bone in pork chops
2 tablespoons butter
1 tablespoon olive oil
1 peach diced
1/4 cup pepper jelly
salt and pepper to season chops
1/2 cup beef broth
Season the pork chops with salt and pepper. Set the pressure cooker to the browning setting and heat butter and olive oil. Brown your chops on both sides. Remove the chops and add beef broth, pepper jelly, and chopped peaches. Saute for about five minutes. Add a trivet to the bottom of your pressure cooker and place the chops on top. Sometimes I remove the contents, put my trivet, pork chops on that, then pour the contents back over the chops. Sometimes I don’t.
Pressure for 15 minutes on high and let the pressure come down naturally. If you find your gravy is a little thin, go ahead and reduce it to your liking.
**NOTE: I just want to say about the time, it’s all a matter of what you are working with and preference. The chops I usually buy are not thin, but not thick either. If you are going with really thick chops you’ll want to increase the cooking time to between 20-25 minutes. Also, I love my chops so tender they fall off the bone. If you like to cut yours with a knife, reduce the pressure accordingly.