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.
Enjoy!
Email Bryan Slaven at
bryan@thetexasgourmet.com
See more recipies at thetexasgourmet.com
Email Bryan Slaven at bryan@thetexasgourmet.com
Based on results from the National Wildlife Health Center (NWHC) in Madison, Wisc., Texas Parks and…
The Texas Parks and Wildlife Department (TPWD) is seeking public comment until May 22 on…
A legal toxicant for feral hogs has been given the green light in Texas for…
How would you like to catch a 13-pound flounder? A man from Groves, TX did…
The Atlantic White Shark Conservancy (AWSC) has successfully deployed the second-ever camera tag on a…
Jetty fishing presents anglers with a unique set of challenges and opportunities. From fluctuating tides…