Pork Chops with Red Pepper Jelly Glaze
Serves 4

1 lb (450 g) fast fry pork chops
VE Sea Salt & VE Black Pepper, to taste
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) vegetable oil
2 Tbsp (30 ml) finely chopped shallots (or onions)
¾ cup (180 ml) chicken stock
1 Tbsp (15 ml) VE Balsamic Vinegar
2 Tbsp (30 ml) VE Red Pepper Jelly
2 tsp (10 ml) VE Herbes Provençales

1. Lightly sprinkle pork chops with VE Sea Salt and VE Black Pepper.
2. In a large Excalibur® coated frying pan, heat butter and oil over medium high heat.
3. Add pork chops and sauté until just a hint of pink remains inside, turning once. Transfer to plate and keep warm.
4. Drain off all but 1 Tbsp (15 ml) fat from frying pan. Reduce to medium heat and add shallots, sautéing for about 30 seconds. Add chicken stock and bring to a boil, stirring and scraping browned bits from bottom of pan.
5. Boil for 3 - 5 minutes, or until liquid is reduced to about ½ cup (125ml), stirring occasionally. Stir in VE Balsamic Vinegar, VE Red Pepper Jelly and VE Herbes Provençales.
6. Return chops with any accumulated juices to frying pan and heat through, about 1 minute.

Season to taste with VE Sea Salt and VE Black Pepper.

Creamy Balsamic Dressing

2 Tbsp (30 ml) VE Balsamic Vinegar
1 tsp (5 ml) ground VE Sea Salt
1 small garlic clove, crushed
2 Tbsp (30 ml) whipping cream
¼ cup (60 ml) olive oil

1. In a small bowl, combine VE Balsamic Vinegar with VE Sea Salt and crushed garlic.
2. Whisk in whipping cream and olive oil. Whisk again just before serving.

Per 2 Tbsp (30 ml): Calories 140, Fat 15 g (Saturated 2.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 1 g (Fibre 0 g, Sugars 1 g), Protein 0.1 g.