Make sure that pork chops are thoroughly brined before preparation.
4-6 Center cut pork chops
3 T. TXG Habanero Pepper Jelly
1/2 cup applesauce
1 T. Dijon mustard
1 T. Fresh ground rosemary
2 T. Olive oil
1/2 cup of white wine
Trim any excess fat from pork chops, spray with olive oil spray or Pam, set aside in a baking dish in the refrigerator.
Combine all other ingredients in a sauce pan. Heat until blended well then remove from heat and set aside.
Season the chops with salt and pepper then place on a preheated and seasoned grill indirectly over medium high heat for 10 to 15 minutes, turning often and basting when turning. The chops are done when a thermometer inserted will read 160 degrees.
Remove from fire to a warmed platter and cover with a foil tent, resting for 5-10 minutes. Place the remaining marinade in a skillet over high heat, bring to a boil until slightly thickened then pour over the chops and serve hot.
Serve with Hunter’s Quick Dirty rice and Pineapple Mango Pico de Gallo.
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See more recipies at thetexasgourmet.com
Email Bryan Slaven at [email protected]