Prep Time: 10 min
Cooking Time: 10 min
Ingredients
Directions
Preparation
1. In a small saucepan, stir together jelly and wine. Heat over low heat until jelly is melted. Remove from heat, stir in basil and let mixture cool completely.
2. Pour 3/4 cup pepper jelly mixture into a large zip-lock plastic bag, reserving remaining mixture; add pork chops, turning to coat. Seal and place in refrigerator to marinate.
3. Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper.
4. Grill, covered with grill lid, over medium-high heat 5 to 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 145 degrees F. Serve with remaining pepper jelly mixture
Nutrition Facts
Calories: 250
Fat: 11 g
Cholesterol: 60 mg
Sodium: 350 mg
Carbohydrates: 14 g
Fiber: 0 g
Protein: 21 g