Tag Archives: Pepper Jelly

Recipe: Fried Brussels Sprouts with Pepper Jelly

Fried Brussels Sprouts with Pepper Jelly

Fried Brussels Sprouts with Pepper Jelly

Not a fan of Brussels sprouts? Then here’s the perfect gateway drug into liking these abhorred veggies. Trust me, they’re good and I’ve been able to turn Brussels sprouts haters into at least likers, if not lovers.

They have to be good, right? They’re fried. I would recommend serving Fried Brussels Sprouts with Pepper Jelly with a nice pork dish or chicken dish.

Fried Brussels Sprouts with Pepper Jelly

Fry the Brussels sprouts in sunflower oil until they are nice and crispy.


  • 1/2 lb. of fresh Brussels sprouts, halved
  • 3 TBSP pepper jelly
  • 2 tsp paprika
  • 1 TBSP salt
  • 1 tsp white pepper
  • 2 tsp black pepper
  • 3 cups oil for frying (I used sunflower)


  1. Rinse the halved Brussels sprouts in a colander. Dry with a paper towel, then toss with paprika, white pepper, black pepper and salt in a medium bowl.
  2. Heat oil in large pot or Dutch oven until temp reaches at least 400F (the temp will drop when you add the Brussels sprouts). NOTE: 425F is the smoke temp for sunflower so be sure not to exceed 425F. If using a different oil, be sure to check the smoke temp for your oil.
  3. Once oil is heated, set Brussels sprouts and 1/2 TBSP of pepper jelly in the oil. Flipping often to cook on all sides. You may have to work in batches.
  4. Using a slotted spoon, remove Brussels sprouts from oil and drain on a paper towel-lined plate.
  5. Once all Brussels sprouts have been fried, toss with remaining pepper jelly in a medium bowl then serve while still warm.

I highly recommend using sunflower oil for this recipe. It’s rich in polyunsaturated fat so not as unhealthy as other oils available.

Fried Brussels Sprouts with Pepper Jelly is a very simple recipe with minimal ingredients. The pepper jelly does a lot of the work when it comes to flavor since it’s sweet, acidic and spicy. Try this recipe on someone who claims not to like Brussels sprouts and turn them into a believer.

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Posted by on March 12, 2013 in Cookin', Recipes, Sides


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Recipe: Peach-Pepper Jelly Pork Chops

Peach-Pepper Jelly Pork Chops

Peach-Pepper Jelly Pork Chops

I like most of my recipes, but I’m in love with this recipe. I used the fresh ingredients I got from the farmer’s market to take this pork chops to another level.

Full disclosure: I used pineapple pepper jelly from the farmer’s market. However, I’m sure any regular pepper jelly will do.

I highly recommend using bone-in pork chops. The flavor is really intense if you cook them with the bone in.


  • 2 bone-in pork chops
  • 3 TBSP unsalted butter
  • 2 TBSP olive oil
  • Peach-Pepper Jelly Reduction

    Peach-Pepper Jelly Reduction

  • 1 peach, cut into small pieces
  • 1/4 cup pepper jelly
  • Salt and pepper, to taste


  1. Season pork chops with desired amount of salt and pepper..
  2. Bone-In Pork Chops Cooking

    Bone-In Pork Chops Cooking

  3. Melt butter in a skillet with the olive oil over medium heat.
  4. Drop in pork chops and cook, turning to cook all sides evenly. Pork chops will be ready when a meat thermometer registers a temperature of at least 145F.
  5. Remove pork chops from skillet and place in an oven to keep warm.
  6. In the same skillet over medium-low heat, sauté peaches and pepper jelly until a reduction has formed.
  7. Remove pork chops from oven, plate and spoon peach-pepper jelly reduction onto each one then serve.

This is a pretty easy dish with a lot of flavors. These Peach-Pepper Jelly Pork Chops are perfect for a summer dinner party. I served mine with fresh green beans from my mom’s garden.

If you can find pineapple pepper jelly, use it. If not, don’t be discouraged and use whatever you can get to create this sweet heat pork chop dish.

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Posted by on June 12, 2012 in Cookin', Entrees, Recipes


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