1 lb. boneless pork loin chops, 1/2" thick
4 t. southwestern seasoning rub (Char Crust Rub)
1 T. olive oil
1/4 c. Red Bell Pepper Ancho Chili Jam
1/2 c. Cabernet Sauvignon wine
Season pork with rub and set aside. Heat a large skillet over medium-high heat. Add oil and wait until oil is nice and hot before adding the chops. Cook chops for 5 minutes on each side or until done. Remove chops from skillet. Add wine and reduce by half. Add jam to wine in skillet and heat thoroughly. Pour sauce over pork and serve immediately.
Side Dish Idea: Pinto beans and white rice.
4 Servings
From the kitchen of ... Mark & Shannon
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