Southern Sweet and Spicy Pork Chop

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
• 1 ½ oz Red Pepper Jelly
• Olive Oil
• Salt Pepper
• Stem, seed, and slice red bell pepper into ¼” strips.
• and pat dry.

Instructions

1. 1

   Make sure to turn chops: occasionally in glaze to promote Pepper jellies can vary in their balance of sweet and spicy. Jalapeño is the most commonly used pepper. Jelly is is made by cooking jalapeño with sugar and vinegar, then thickened with pectin.

2. 2

   Prepare the Ingredients: 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

3. 3

   Sear the Pork Chops: 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. Score the Pork Chops 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.

4. 4

   Finish the Pork: Lower heat to medium. Whisk miso, pepper jelly, 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,

5. 5

   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.

6. 6

   Plate the Dish: Arrange vegetables on a plate and place a pork chop alongside. Garnish with remaining green onions and pepper-jelly glaze. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Half cook with vegetables and remaining the recipe before you start–we promise it will be time

7. 7

   Cut mushrooms into ¼” slices. Trim and thinly

8. 8

   slice green onions on an angle. Rinse pork chops