Since 1987, the National Pork Board has promoted pork as "the other white meat," based on the fact that certain cuts are low in fat and high in protein and minerals. These low-fat cuts typically have a light flavor, which fruit-based preserves complement well. Jelly is a simple and tasty glaze for pork chops. Any type of jelly can really work with pork -- from sweet cinnamon apple to even a fiery pepper jelly.
Rinse the pork chops under cold running water. Pat them dry with paper towels. Over a large plate, sprinkle each side evenly with salt and pepper, if desired.
Place 1 tablespoon of oil or butter for every pork chop your cooking in your skillet. Heat on medium-high heat until it begins to bubble.
Place the chops, gently, into the pan, in one even layer. Cook for 3 to 4 minutes on each side or until lightly browned. Meanwhile, whisk the jelly with the desired spices or herbs, or according to your glaze recipe. Spices that work well with a sweet apple jelly include garlic and onion powder, ground mustard, paprika and thyme. You might also want to add brown sugar for added sweetness.
Coat the chops with the jelly mixture, using 1/8 cup for every chop. Turn the chops over several times to ensure they are evenly coated.
Turn the burner to medium-low heat. Cover the skillet with a lid and cook for 10 to 15 minutes, or until a meat thermometer inserted into the middle of the thickest chop reads a minimum of 145 degrees Fahrenheit for medium. Cook to 160 degrees Fahrenheit if you want your chops well-done.
Remove the chops from heat and place them on a plate. Pour the remaining liquid from the pan over the chops. Tent with tinfoil and allow them to rest for 5 minutes before serving. The resting time lets them finish cooking and seals in the juices.
Jelly-Marinated Pork Chops Cooked on the Grill or in the Broiler
Rinse the pork chops under cold running water. Pat them dry with paper towels.
Prepare your marinade. For spicy pork chops, you might want to use olive oil, lime juice, jalapeno jelly and a few leaves of rosemary. Marinate your pork chops in the refrigerator for least two hours or overnight.
Remove your pork chops from the marinade and place them on a heated grill or in your broiler. Cook on each side for 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit for medium. Let your pork chops rest for 5 minutes before serving.
- What's Cooking America: Internal Temperature Cooking Chart: Linda Stradley
- Cambridge World History of Food: II.G.13. - Hogs
- New York Times: The Pork Industry's 'Other White Meat' Campaign is Taken in New Directions: Jane Levere
- U.S. Department of Health & Human Services: Safe Minimum Cooking Temperatures
- Taste of Home: Quick Apple-Glazed Pork Chops Recipe
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