William Dickey
Prep Time
10 Mins
Cook Time
13 Mins
Stand Time
30 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts. Remove from heat, and let mixture cool completely.

Step 2

Pour 3/4 cup pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.

Step 3

Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper.

Step 4

Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Serve with remaining pepper jelly mixture.

Step 5

Jalapeño-Basil Chicken: Substitute 4 skinned and boned chicken breasts for pork chops. Prepare pepper jelly mixture, and marinate chicken as directed. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with remaining pepper jelly mixture.

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