Smothered Pork Chops with Hot Pepper Jelly Glaze

Smothered Pork Chops with Hot Pepper Jelly Glaze are just one of the types of pork chops that Mike likes.

He likes pork chops fried, grilled, slow-cooked, smoked, and now smothered in Hot Pepper Jelly.

Every time I cook pork chops for Mike, it reminds me of his mother Betty Lou. She would fry floured and thin cut pork chops in an electric skillet.

Once she was done, she would pour a can of cream of mushroom soup in the grease to make a gravy. Then, she would put the pork chops back in the gravy.m

Just thinking about it now makes my arteries seize up.

But nonetheless, it is the way that I learned to fry pork chops for Mike. Betty Lou has been gone for many years now, but I will always be blessed for her teaching me to cook Mike’s favorite meal.

He loves pork chops so much that we probably had fried pork chops every Thursday for over 10 years. My friends at work used to pick on me, because our Thursday night menu was so predictable.

Oh well, they were probably just jealous because they were having cold sandwiches for dinner.

Smothered Pork Chops with Hot Pepper Jelly Glaze Ingredients

2 tablespoons Canola oil
2 thick-cut bone-in center cut pork chops
(ours were about 1 pound each or 2 inches thick)
1 cup sweet onion (coarse chopped)
1 cup water or vegetable stock
3 tablespoons hot pepper jelly
2 tablespoons all-purpose flour

Seasonings:

1/4 teaspoon garlic powder
1/4 teaspoons salt
1/4 teaspoon Cajun seasoning (like Tony Chachere’s Creole Seasoning)

How to Cook Smothered Pork Chops

Heat the 2 tablespoons  Canola oil on # 6 medium heat in a large skillet.

Season the pork chops on both sides.

Place in the skillet in order to sear and brown the pork chops on both sides about 3-5 minutes each side.

Add the sweet onion.

Sauté 3-5 minutes.

Add the water/stock and the hot pepper jelly.

Reduce the heat to #2 or 3.

Cover the skillet and allow to simmer for 1 1/2 hours.

Check at 30 minute intervals and flip the pork chops.

Stir the gravy to ensure not sticking.

Prior to serving.

Remove the pork chops and set aside.

Turn up the heat on the skillet to medium #5.

Sprinkle in the 2 tablespoons all-purpose flour and stir until well blended.

Keep stirring for 1 minute.

Bring to a low boil and turn the heat back down to #3 and allow the gravy to simmer for about 5 minutes.

The hot pepper jelly gravy should thicken and become a glaze.

Serve each pork chop topped with the hot pepper jelly glaze drizzled across the top.

Just thinking about it makes my mouth water.

Excellent served with cranberry sauce and potatoes au gratin

Serves: 2 – 4 (I can only eat a small portion of these giant Pork Chops)
Prep Time: 20 minutes
Cook Time: 2 hours

Potatoes Au Gratin recipe –

https://www.cajuncookingtv.com/potatoes-au-gratin

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show aired on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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