Down South, folks use sweet-and-spicy pepper jelly for everything from a cracker spread to topping cheesecake. It packs a peck of proper pepper punch to perk up this pork chop. We add miso paste to balance the pepper jelly and add delicious umami flavor. Chomp down with this chop along with sautéed mushrooms, bell pepper, and spinach, and you won't believe this dish is also calorie- and carb-conscious.
Stem, seed, and slice red bell pepper into ¼" strips. Cut mushrooms into ¼" slices. Trim and thinly slice green onions on an angle. Pat pork chops dry.
Score the Pork Chops
On a separate cutting board, 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 more even searing and cooking.
Cook the Vegetables
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, red bell pepper, mushrooms, and half the green onions (reserve remaining for garnish) to hot pan. Cook until vegetables begin to brown, 4-6 minutes. Add spinach and cook until just wilted, 1 minute. Season with ¼ tsp. salt and a pinch of pepper. Transfer vegetables to a plate and cover with foil. Wipe pan clean and reserve.
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 until lightly browned, 1-2 minutes. Pork chops will finish cooking in a later step.
Finish the Pork
Lower heat to medium. Whisk together miso, pepper jelly, and ½ cup water in a mixing bowl. Add to pan and cook, flipping 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 pepper jelly glaze until it has thickened slightly, 2-4 minutes.
Finish the Dish
Plate dish as pictured on front of card. Garnish with remaining green onions and pepper jelly glaze. Bon appétit!