Here is what you will need.
2-4 Boneless Pork Chops (Seeing as how this was an experiment, I used ones from Omaha Steak Co. because I did not want to risk the pork chops I got from the butcher.)
1-2 Lbs. of Baby Yukon Gold Potatoes (Use 1 pound if you are cooking for two and two if you are cooking for four.)
6-8 Oz. of Becky Crocker's Homemade Raspberry-Jalapeno Jelly. (My dear friend Becky sent me her homemade jelly and unless she sends you some, you have to stick to plain raspberry. I would suggest going to a farmer's market and see if you can find some!)
Salt, Pepper, and Extra Virgin Olive Oil
Here's what you do.
Reduce the Raspberry-Jalapeno Jelly for about 20-30 minutes in a saucepan over low heat. You will need to stir this rather frequently to avoid burning the jelly. This process does two things. 1. Intensifies both the raspberry and jalapeno flavors. 2. The sugar in the jelly actually candies the jalapenos and makes them amazing!
Quarter the potatoes, place them on an aluminum foil covered baking sheet and drizzle them with extra-virgin olive oil. When you are done drizzling, sprinkle salt and pepper on the potatoes. (I used a fresh four peppercorn blend with pink Himalayan sea salt but regular salt & pepper is fine. Snobby, I know, but it's delicious.) Bake at 425 degrees for 20-30 minutes or until fork tender.
*****NOTE: PINK HIMALAYAN SEA SALT MAKES EVERYTHING TASTE BETTER!!*****
Take the pork chops and pat the excess liquid off of them. Rub them with extra-virgin olive oil and sprinkle them with salt and pepper. (Again, I used a fresh four peppercorn blend with pink Himalayan sea salt but regular salt & pepper is fine.) Bake at 425 degrees for about 6-8 minutes on an aluminum foil covered baking sheet, flipping them twice. (The pork chops I had were kind of small so adjust your time accordingly.)
When you are done, you will have a plate that looks like this. Enjoy!