Happy start of a new week! (and a busy one at that!) I have such a busy week ahead - meeting with a local pageant board member on Wednesday, family portraits on Thursday, meeting with a new venue looking for marketing help and wedding planning on Saturday PLUS Miss A's first Halloween! Whew! This weekend was great though, I finally got to travel down to NC to meet little Mr. Apollo Peck and see the new parents Tiffany and Joe. He was SO tiny and I now fully understand God's plan: they are that tiny for such a short amount of time that you get amnesia and forget so you do it all over again....yep, that's it. Saturday hubs was working late and my Dad was out of town so Mom and I hung out and grabbed dinner with Andi for a girls night. I was also able to test out a new recipe that we loved. I'll share it in this post for you and the others later on. I've definitely been on a new recipe kick - am I the only one? Fall always makes me feel that way! Anyway, hope everyone had a fabulous weekend!

 Linking up today with Meghan and Biana

New Weekend Recipe: Pepper Jelly Pork Chops

  • 4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.)
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 3 tablespoons butter, divided
  • 3 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 1 large jalapeño pepper, seeded and minced
  • 1/3 cup dry white wine
  • 1 cup chicken broth
  • 1/2 cup red pepper jelly
1. Sprinkle pork with salt and pepper. Melt 1 Tbsp. 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 a meat thermometer inserted into thickest portion registers 150°. Remove from skillet, and keep warm.
2. Add flour and jalapeño 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.
3. 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 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

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  1. How fun that you got to see your friends and meet their tiny little new bundle of joy! Already thinking about another little one? haha...they are SUUUUPER tiny and cute that's for sure!
    So glad you had some good girls time with your mom--yummy recipe, too!!

  2. Looks like a fun weekend, lady! Lil babies are sooooo cute!!!!

  3. Pork chops was the first meal I ever made for Gary - i need to try this recipe! xo, Biana -BlovedBoston

  4. Those pork chops sound delish!!! And yay for Andi's first Halloween! It will be a busy but fun week for you for sure!

  5. Oh my goodness Apollo is so little! So much fun you were able to go see him! Those pork chops look delicious!!

  6. Oh you are SO not helping with my baby fever!! WE'RE DONE, THOUGH! Hahahaha.

  7. That little guy is so precious!! Oh my goodness. And that recipe sounds delicious! Yum!

  8. Adorable pictures of the sweet baby! And those pork chops sound DELISH! Glad you had such a great weekend <3

    Green Fashionista

  9. They are so tiny and you forget, completely agree!!! You look so great!

  10. Totally agree with you on the whole baby thing. Though I am definitely not ready for another anytime soon, I can't imagine not getting to experience the new baby tiny-ness again. My husband may just get the three kids he's always wanted after all;)

  11. Busy indeed! Can't wait to see the family photos!