Jalapeno-Basil Pork Chops

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 (350u00b0 to 400u00b0) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160u00b0. Serve with remaining pepper jelly mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.