Chef Frank Brigtsen, of Brigtsen's restaurant in New Orleans, makes homemade pepper jelly to glaze thick pork chops for Réveillon. He recommends two ways to simplify for the home cook: go for store-bought jelly and, instead of chops, a pork loin roast.

EatingWell Magazine, December 2020


Recipe Summary

40 mins
1 hr 45 mins


Pork & Marinade


Instructions Checklist
  • To marinate pork: Combine olive oil, wine, oregano, thyme, garlic, salt and pepper in a sealable plastic bag. Add the pork to the marinade. Refrigerate for least 1 hour or for up to 24 hours.

  • When ready to continue, preheat oven to 450°F. Line a large rimmed baking sheet with foil.

  • To prepare glaze: Heat 1 tablespoon canola oil in a medium saucepan over medium-high heat. Add bell pepper, onion and carrot. Cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add salt and cumin; cook for 1 minute. Add broth, pepper jelly and vinegar. Bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes. Return the mixture to a boil and add cornstarch mixture; cook, whisking, until thickened, about 1 minute. Cover and remove from heat.

  • To prepare pork: Remove the pork from the marinade (discard marinade) and season on all sides with seasoning blend. Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Add the pork and cook, flipping occasionally, until browned on all sides, about 6 minutes total. Transfer to the prepared baking sheet. Roast for 10 minutes.

  • Spoon 2 tablespoons of the glaze over the pork and continue roasting, spooning 2 tablespoons glaze over the pork every 10 minutes, until an instant-read thermometer inserted in the thickest part registers 145°F, 25 to 35 minutes more. Transfer the pork to a clean cutting board. Tent with foil and let rest for 15 minutes.

  • Slice the pork and serve with the remaining glaze.


To make ahead: Marinate pork (Step 1) for up to 1 day. Refrigerate glaze (Step 3) for up to 4 days.

Seasoning Blends: Chef Paul Prudhomme created his series of seasoning blends, which includes Seafood Magic and Meat Magic, in the early 1980s to share the flavors of his New Orleans restaurants. They typically include garlic, onion, salt and an array of spices that's heavy on paprika. Though they're widely available in major supermarkets, if you can't find Prudhomme's, swap in an all-purpose Cajun or Creole blend.

Pepper Jelly: This sweet, tangy and slightly spicy Southern staple is made with sugar, vinegar and peppers. Chef Frank Brigtsen likes mayhaw pepper jelly, made with the sweet juice of the mayhaw berry, grown throughout swampy areas of the Southeast.

Nutrition Facts

3 oz. pork & 2 Tbsp. glaze
288 calories; fat 15g; cholesterol 57mg; sodium 318mg; carbohydrates 15g; protein 22g; sugars 14g; niacin equivalents 6mg; saturated fat 3g; vitamin a iu 537IU.