Thursday, February 9

Jalapeño-Basil Pork Chops

Pork is tender and juicy, it cooks relatively quickly making it a great week night family meal. Try new ways of preparing pork. Experiment. This pork chop recipe will keep your family dinner fresh, deliciously spicy and under budget. Full of flavor, these chops are surprisingly easy to make. All you need is a jar of Jalapeno Pepper Jelly, fresh Basil and White Wine*. Delight your family soon with this perfectly innovative new recipe for pork.

Jalapeno-Basil Pork Chops
Jalapeño-Basil Pork Chops
This meal would  round out well with Baked Corn* and a Green salad with Strawberries or Cutie Clementines and a Balsamic Vinaigrette Dressing.
SERVES 4
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INGREDIENTS
  • 1 (10-oz.) jar jalapeno pepper jelly
  • 1/2 cup dry white wine, *I use chicken broth
  • 1/4 cup chopped fresh basil *Or 1/2 tsp. dried.
  • 4 (1-inch-thick) bone-in pork loin chops
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper   

WHAT TO DO
  • 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.
  • 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 375°, 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Serve with remaining pepper jelly mixture.
 *There a couple of things I change up. I substitute white wine with chicken broth. I also will sear these chops quickly, on occasion, in my non-stick skillet and finish cooking them off in the oven. Make sure your skillet is oven proof. You can easily substitute boneless skinless chicken breast in place of pork chops.
THE DOMESTIC CURATOR
RONDA

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