Weekending

Happy start of a new week! (and a busy one at that!) I have such a busy week ahead - meeting with a local pageant board member on Wednesday, family portraits on Thursday, meeting with a new venue looking for marketing help and wedding planning on Saturday PLUS Miss A's first Halloween! Whew! This weekend was great though, I finally got to travel down to NC to meet little Mr. Apollo Peck and see the new parents Tiffany and Joe. He was SO tiny and I now fully understand God's plan: they are that tiny for such a short amount of time that you get amnesia and forget so you do it all over again....yep, that's it. Saturday hubs was working late and my Dad was out of town so Mom and I hung out and grabbed dinner with Andi for a girls night. I was also able to test out a new recipe that we loved. I'll share it in this post for you and the others later on. I've definitely been on a new recipe kick - am I the only one? Fall always makes me feel that way! Anyway, hope everyone had a fabulous weekend!

 Linking up today with Meghan and Biana

 

 

New Weekend Recipe: Pepper Jelly Pork Chops

Ingredients

• 4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.)
• 1 teaspoon salt
• 3/4 teaspoon freshly ground pepper
• 3 tablespoons butter, divided
• 3 tablespoons olive oil

• 1 tablespoon all-purpose flour
• 1 large jalapeño pepper, seeded and minced
• 1/3 cup dry white wine
• 1 cup chicken broth
• 1/2 cup red pepper jelly

1. Sprinkle pork with salt and pepper. Melt 1 Tbsp. butter with oil in a 12-inch cast-iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from skillet, and keep warm.
2. Add flour and jalapeño to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
3. Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.