Jalapeño-Basil Pork Chops

Southern Living
This Story Originally Appeared On myrecipes.com

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Credit: William Dickey

Recipe Summary

prep:
10 mins
cook:
13 mins
stand:
30 mins
total:
53 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

  • 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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