Habañero & Apple Glazed Pork Chops

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.


Email Bryan Slaven at



See more recipies at thetexasgourmet.com

Email Bryan Slaven at bryan@thetexasgourmet.com


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