Pork Chops with Pepper Jelly Sauce

I have a few jars of pepper jelly that I made at Christmas time for gifts, and I was excited to find this recipe. It offers a different use for the jelly other than just pouring it over cream cheese (which is a great snack). The sauce really flavors the pork nicely with just the right amount of "kick." I'm so glad I have another use for my pepper jelly. I'd love to hear other ideas of what to use pepper jelly for if any of you have any.

Ingredients:
4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.) .... I used boneless
1 teaspoon salt
3/4 teaspoon pepper
3 Tablespoons butter, divided
3 Tablespoons olive oil
1 Tablespoon all-purpose flour
1 large jalapeno pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly

Directions:
Sprinkle pork with salt and pepper. Melt 1 Tablespoon butter with oil in a 12-inch cast iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until done. Remove from skillet, and keep warm.

Add flour and jalapeno to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.

Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tablespoons butter. Season with salt and pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Source: Southern Living