Broiled Pork Loin Chops with Three Pepper Jelly Sauce

I've used a similar sauce on chicken breast and loved it! This is slightly different in that I substituted the seagrams for lime juice and used a different type and brand of jelly. The consistency of this jelly made it easier to mix into the sauce, but it just seemed to melt in liquid when cooked. I think I'll be order more of the brand I normally use, D&E Jelly Works. The one I used today I just grabbed in town because I keep forgetting to place an order with D&E.

6 pork loin chops, thin cut, 1.2 lbs
3 Tbsp three pepper jelly
1 Tbsp olive oil
1 Tbsp seagrams classic lime beverage
2 cloves garlic, minced
1 tsp chili powder
sea salt to taste

Preheat broiler to 500 degrees.

To make sauce combine all ingredients except pork chops, set aside. Place chops on foil lined baking pan. Brush with half the sauce. Broil for five minutes.

Turn chops over, brush with remaining sauce and broil for an additional 5 minutes.

Served with Cream Cheese Corn. Enjoy!

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Food on Friday at Carole's Chatter.
Check out all the amazing things that are linked up there this week!

Chicken Wings with Spicy PB&J Sauce

The Improv Challenge is a fun linky where two ingredients are assigned for the month and you must find or create a new-to-your-blog recipe. It is hosted by Kristen over at Frugal Antics of a Harried Homemaker. When I saw that this month's Improv Challenge was Peanut Butter and Jelly I knew I wanted to do something different. I searched and found this recipe for Spicy Peanut Butter & Pepper Jelly Chicken Wings over at Food Wishes Video Recipes. Now the combination of ingredients in this sauce do sound strange but come together wonderfully making this a super yummy sauce.

I modified the sauce to fit what I had on hand and what I like. The chicken wings themselves are pretty much the same, I used a different type of oil and jalapeno seasoned instant mashed potatoes. The wings by themselves are great but the sauce takes them over the top! So good! I've used the coating for the wings two times already on chicken tenders and fried them in a small amount of oil instead of baking them. The first time without the sauce and before the wings, second time with the sauce and after the wings. Yummy both times!

CHICKEN WINGS
1 1/2 to 2 lbs chicken wing sections
1 Tbsp canola oil
1 tsp kosher salt*
1/2 tsp black pepper
1/8 tsp red pepper or to taste
2 Tbsp instant mashed potatoes

*NOTE: If using plain instant potatoes increase salt to 1 1/2 tsp.

Preheat oven to 425 degrees. Line baking pan with foil and spray with nonstick cooking spray. In large bowl mix together salt, black pepper, red pepper and instant potatoes; stir in oil. Add chicken wings turning till well coated with the potato mix. Place in single layer on baking pan.

Bake for 25 minutes, turn wings and bake an additional 25 minutes.

SPICY SAUCE
2 Tbsp creamy peanut butter
2 Tbsp jalapeno jelly
2 Tbsp hoisin sauce
2 Tbsp balsamic vinegar
1 tsp sriracha hot sauce or to taste
2 cloves crushed garlic
1/4 tsp crushed red pepper
1/2 Tbsp canola oil

Combine all ingredients until well blended. Serve with the wings and enjoy.

Make sure you check out all of this months great Peanut Butter and Jelly recipes.

Jalapeno-Lime Pork Chops

Well I have been trying for two days now to get this posted. Saturday we moved back to Bayview RV Resort and have been unable to connect with their WiFi or our MiFi. Now the RV is in the shop for a couple of days and we are at a hotel on the bay. The WiFi signal is weak but hanging in there so far. Yippee!

I had said a few weeks ago I was going to make these, well I'm finally getting around to it. The last few weeks we have been enjoying eating out, grilling burgers or eating simple meals like chili dogs. Vacation time is coming to an end and things are beginning to get back to normal in the kitchen. The rest of our lives, however, seem to have a new normal everyday - plans change quickly in the life of a gate guard/full-time rver - and that's good, we like it that way.

The sauce for this recipe is pretty much the same as the one used on my Jalapeno-Lime Chicken Salad. One minor difference - instead of jalapeno tequila lime jelly, I used jalapeno cranberry pecan jelly. I thought the cranberry would be yummy with the pork - and it was! To quote my husband "exceedingly yummy!"

Nonstick cooking spray
2 thick cut boneless pork chops

Preheat oven to 375 degrees. Line baking pan with foil and spray with nonstick cooking spray. Place chops on pan, season lightly with sea salt and bake for ten minutes. While chops are baking, mix the sauce.

1 1/2 Tbsp jalapeno jelly, I used jalapeno cranberry pecan jelly from D & E Jelly Works
1/2 Tbsp lime juice
1/2 Tbsp olive oil
1 clove garlic, minced
1/2 tsp chili powder
1/4 tsp black pepper
Dash of sea salt

Combine all ingredients in small bowl, mixing well.

After chops have baked for ten minutes remove from oven, turn over and brush with half the sauce mix. Return to oven and continue baking for 15 minutes.

Remove from oven, turn over and brush with remaining sauce.

Return to oven and continue baking for an additional 15 minutes or until chops are done.

Serve and enjoy.

Check out more yummy recipes at Ms. enPlace. She hosts this great weekly linky - See Ya in the Gumbo. I've been following her blog for a bit but this is my first time to link up. Check it out, there are recipes for all tastes.

Jalapeno-Lime Chicken Salad

 This is an adaption of this recipe: Jalapeno-Lime Chicken. Next time I will have to try just the baked chicken. It would be great with mashed potatoes and fresh green beans.

Preheat oven to 400 degrees. Line baking pan with foil and spray with non-stick cooking spray. Take 2 boneless skinless chicken breasts, pounded to a consistent thickness, and place on foil covered pan. Bake 10 minutes.

While chicken is baking make the sauce.
1 1/2 T jalapeno jelly (I used jalapeno tequila lime jelly from D & E Jelly Works)
1/2 T olive oil
1/2 T lime juice
1 clove garlic, minced
1/2 t chili powder
1/4 t black pepper
dash of sea salt
Combine all ingredients in small bowl. Set aside.

Remove chicken from oven, turn over and brush with half the sauce. Return to oven and bake for 15 minutes. Turn chicken again, brush with the remaining sauce and return to oven for 10 minutes.

For the salads - place torn romaine lettuce on two plates, top one with sugar snap peas and the other with cucumber slices, then add matchstick carrots to both and top with pepper jack cheese crumbles and chow mein noodles.

When chicken is done slice and place on salad.

Top with dressing of your choice. Serve and enjoy.

Stuffed French Toast

1/2 cup liquid eggs (2 eggs)

3 T milk
1/2 t ground cinnamon
1/2 t vanilla extract 
dash of sea salt
4 slices of bread
2 T jalapeno strawberry jelly
2 triangles laughing cow cheese, original creamy swiss
non-stick cooking spray
syrup, optional - we used maple
powdered sugar


Mix eggs, milk, cinnamon, vanilla and a dash of sea salt in pie plate; set aside.

Spread one triangle on a slice of bread, top with 1 T jalapeno strawberry jelly from D & E Jelly Works.

Cover with a second slice of bread. Press together edges of the two slices of bread to seal. Dip into egg mixture, allowing to soak for about 10 seconds on each side. Place in skillet that has been sprayed with non-stick spray and heated. 

Cook 2-3 minutes till browned, turn and cook an additional 2-3 minutes. 

Repeat with remaining two slices of bread. Sprinkle with powdered sugar and top with syrup if desired.

 Serve and enjoy.

Snack Time

John and I were craving an afternoon snack and this is what we came up with - flatbread crackers topped with laughing cow original creamy swiss cheese and jalapeno tequila lime jelly! Yummy! Hit the spot perfectly!

Pork Chops

2 thick boneless pork chops
canola oil
sea salt
jalapeno jelly

Season pork chops to taste with salt. Cook in oil till browned and cooked through. Top each with a spoonful of jalapeno jelly - I used Jalapeno Tequila Lime Jelly from D&E Jellyworks, yumm!

Allow jelly to melt slightly, spreading over pork chops.

The spicy sweetness of the jelly goes great with pork and the tequila lime adds an interesting twist. Serve and enjoy.

Yummy Breakfast with D&E Jellyworks

While on vacation before Christmas, I tried some really yummy jelly at my mom's. I first sampled the Jalapeno Jelly - very good - mom just kinda walked up to me with some on a spoon and said try this. Like an obedient daughter I opened my mouth and she shoveled it in - it was love at first bite. Then I tried the Jalapeno Cranberry Pecan served over cream cheese with crackers - yum! I was really surprised at how much my mom liked this jelly, she gave up eating anything sweet a couple of years ago. She says it has the right amount of tart from the cranberries and spicy from the jalapenos so that it's not too sweet for her. It's made locally there in Bastrop by a company called D&E Jellyworks.

So good I had to have some! Well my order arrived yesterday. Jalapeno Tequila Lime Jelly - lime green label; Jalapeno Cranberry Pecan Jelly (seasonal item) - white label; Jalapeno Jelly - blue label; and Jalapeno Strawberry Jelly - red label. Yes, all of their jellies include jalapeno!! Their prices are very reasonable too! I think we'll be keeping this stuff in stock.

Each jar had been carefully wrapped in bubble wrap to ensure it arrives safely. Elvira also sends a follow up email asking if it has arrived intact. Along with the jelly they also send a helpful list of serving suggestions.

Unfortunately this morning I was not very creative and just served it with biscuits. Although halfway through my omelet it dawned on me that a little of this jelly on the omelet would have been extra yummy or even used when I sauteed the mushrooms! Well there is always next time.

This is the jalapeno strawberry jelly - so good!

The omelets:
1 small can mushroom slices, drained
1 cup liquid eggs or 4 whole eggs, divided
5 slices Canadian bacon, chopped
Pepper jack cheese crumbles

In small pan saute mushrooms in 1 T butter for about one minute. Set aside. Take 1/2 cup liquid eggs (or 2 whole eggs) and season to taste with salt and pepper, add a splash of milk and mix well. Spray 8" skillet with nonstick cooking spray. Heat skillet then add eggs. Cook till eggs are done. Top with 1/2 the Canadian bacon and mushrooms and 1 T of the pepper jack crumbles.

Fold over and continue to cook until cheese is melted, about 1 minute.

Serve and enjoy.

Also, stay tuned for more cooking with my new jellies!