I've lived in Colorado for over 20 years and somehow never tried Chokecherry jelly. I guess I thought of sour crab apples but this stuff is nothing like that. It tastes amazing and instantly I knew it would pair perfectly with our pork.
Here is my adapted recipe.
I don't have a picture for you because the day I made them I didn't have my good camera with me so you'll have to try it and send me a picture of yours!
2. Sprinkle generously with Himalayan salt and fresh cracked black pepper.
3. Heat 1 tablespoon of lard or bacon drippings in a large sauté pan until very hot. Add the chops and brown on both sides over medium high heat, about 3-4 minutes on each side until medium rare.
4. Place pork chops on a platter and cover with tin foil to keep warm.
5. Add remaining shallots and garlic to pan and sauté over medium heat for 5 minutes until she shallots soften.
6. Add red wine and boil until reduced by half. It will take just a minute or two. Add jelly and cracked pepper and stir until jelly melts.
7. Take the pan off the heat and add the butter and gently swirl the pan until all the butter is melted
8. Place the pork chops back in pan and turn to coat both sides with glaze. Remove from heat. Serve warm chops with creamy parmesan quinoa and sautéed greens (recipe for those to come soon). Makes 2 servings.