Jalapeño-Basil Pork Chops

 A very simple grilled entree for pork chops and/or chicken.  

Ingredients

• 1 (10-oz.) jar jalapeño pepper jelly
• 1/2 cup dry white wine
• 1/4 cup chopped fresh basil
• 4 (1-inch-thick) bone-in pork loin chops 
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Prep:  Chop up the basil leaves

Preparation

1. 1. Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts. 

Combine jelly, wine and basil in a saucepan. 

Whisk to combine.  Stir often while jelly melts. 

Remove from heat, and let mixture cool completely.

After about 5 minutes of cooking time, remove from heat and let cool. 

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. 

1. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.

If you are doing both pork chops and chicken, be sure to marinate in DIFFERENT bags,
in order to cut down on cross-contamination.  Also , pork and poultry have slightly different cooking times, so I always use a thermometer inserted into the meat, to check for cooking it as a safe temperature.

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2. 3. Remove chops from marinade, discarding marinade from baggies). Sprinkle evenly with salt and pepper.

I added a little garlic powder to my salt/pepper mixture. 

4. Grill, covered with grill lid (or covered by foil), 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°.

I always oil my indoor grill before use.

The original recipe suggests a grill temp of 350° but mine runs a little hot, so I set it at 300°.It's a good idea to use an instant-read thermometer to accurately check for doneness. 

Place pieces on grill; cook 3-4 minutes per side. 

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2. Serve with remaining pepper jelly mixture.
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**Recipe (Without Illustrations/Printer-Friendly Section) **

Ingredients

• 1 (10-oz.) jar jalapeño pepper jelly
• 1/2 cup dry white wine
• 1/4 cup chopped fresh basil
• 4 (1-inch-thick) bone-in pork loin chops 
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

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• Preparation

  1. 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.
  2. 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.
  3. 3. Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper.
  4. 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.
  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.