Southern Sweet and Spicy Pork Chop with miso-pepper jelly glaze and sautéed vegetables

Categories: Meals

Ingredients

• 1 Red Bell Pepper
• 8 oz. Cremini Mushrooms
• 2 Green Onions
• 2 Bone-in Pork Chops
• 3 oz. Spinach
• 1 tsp. Miso Paste - Gluten-Free
• 11/2 oz. Red Pepper Jelly

Directions

1. Stem, seed, and slice red bell pepper into ¼" strips. Cut mushrooms into ¼” slices. Trim and thinly slice green onions on an angle. Rinse pork chops and pat dry.

2. Using a sharp knife, slice very shallow cuts spaced 2" apart into the outer edge of fat on pork chops. These cuts prevent “cupping” and will help chop lay flat in pan – resulting in a more even sear and cooking.

3. Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, peppers, mushrooms, and half the green onions (reserve remaining for garnish) to hot pan. Cook 4-6 minutes, or until vegetables begin to brown. Add spinach and cook 1 minute, or until just wilted. Season with ¼ tsp. salt and a pinch of pepper and transfer to a plate. Cover vegetables with foil, wipe pan clean, and reserve.

4. Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil and pork chops. Sear until well-browned, 4-5 minutes. Flip and cook 1-2 minutes on second side, or until light brown. Pork chops will finish cooking in next step.

5. Lower heat to medium. Whisk miso, pepper jelly, and ½ cup water in a small bowl. Add to pan and cook, turning pork chops occasionally, until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Remove chops to a plate and continue to cook sauce until it has thickened slightly, 2-4 minutes.

6. Arrange vegetables on a plate and place a pork chop alongside. Garnish with remaining green onions and pepper-jelly glaze.

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