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.

Pepper Jelly Glazed Chicken
Serves 4

4 - 6 oz (170 g) chicken breasts, skin on
VE Sea Salt & VE Pepper, to taste
½ cup (125 ml) VE Red Pepper or VE Jalapeño Pepper Jelly
1 Tbsp (15 ml) lemon juice

1. Preheat oven to 375° F (190° C).
2. Season both sides of chicken breasts with VE Sea Salt and VE Pepper. Place on a parchment-lined baking sheet and roast for approximately 25 minutes.
3. Heat a small Excalibur® coated frying pan to medium low; melt butter and either VE Red Pepper Jelly or VE Jalapeño Pepper Jelly. Stir in lemon juice and set glaze aside.
4. Brush glaze over chicken and place under broiler for 4 minutes. Turn over, apply remaining glaze and broil until crisp and pleasantly browned.

Per serving: Calories 280, Fat 9 g (Saturated 4.5 g, Trans 0.2 g), Cholesterol 90 mg, Sodium 170 mg, Carbohydrate 21 g (Fibre 0 g, Sugars 20 g), Protein 27 g.

Lamb Chops with Pepper Jelly
Serves 2

2 Tbsp (30 ml) olive oil
6 baby lamb chops
1 Tbsp (15 ml) VE Lamb Seasoning
VE Sea Salt & VE Pepper, to taste
½ cup (125 ml) VE Red Pepper or VE Jalapeño Pepper Jelly

1. Rub olive oil on lamb chops.
2. Sprinkle VE Lamb Seasoning, VE Sea Salt and VE Pepper on each side of lamb chops.
3. Pan-fry lamb chops in Excalibur® coated frying pan over medium high heat 3 minutes per side. Remove chops with tongs and place on heated platter.
4. Add VE Red Pepper or VE Jalapeño Pepper Jelly to pan, bring to a quick boil and pour over lamb chops.

Per serving: Calories 440, Fat 20 g (Saturated 4.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 170 mg, Carbohydrates 41 g (Fibre 1 g, Sugars 38 g), Protein 21 g.

Beef Medallions with Red Pepper Jelly
Serves 4

4 - 4 oz (112 g) beef tenderloin or strip loin medallions (ask your butcher)
1 - 2 Tbsp (15-30 ml) VE Beef & Steak Rub
1 Tbsp (15 ml) vegetable oil
¼ cup (60 ml) VE Red Pepper Jelly
VE Sea Salt & Pepper, to taste

1. Preheat oven to 400°F (205°C) and season steak medallions with VE Beef & Steak Rub.
2. Heat a VE non-stick frying pan to medium high; add vegetable oil and sear steaks on both sides.
3. Transfer pan to oven and cook to desired doneness. Remove steaks from pan, loosely tent with foil and allow to rest for at least 5 minutes.
4. While steaks are resting, return pan to top of stove and heat to medium. Add VE Red Pepper Jelly and stir until melted. Spoon onto plates and place steaks on top. Season with VE Sea Salt and VE Pepper.

Lean beef is a good source of iron. Iron helps supply the whole body with life-giving oxygen.

Per serving: Calories 240, Fat 10 g (Saturated 2.5 g, Trans 0 g), Cholesterol 55 mg, Sodium 125 mg, Carbohydrates 13 g (Fibre 1 g, Sugars 10 g), Protein 24 g.