Pork Chops with Jalapeno Jelly Recipe

  • 2 tablespoons olive oil
  • 3 sprigs fresh rosemary
  • 2 teaspoons lime juice
  • 4 tablespoons jalapeno pepper jelly
  • 8 pork loin chops (3/4 inch thick), trimmed
  • salt to taste
  • 1 tablespoon cracked black pepper
  1. In a small bowl, combine the olive oil, rosemary, lime juice, and jalapeno jelly in a bowl, and whisk together. Place the pork chops and marinade in a resealable plastic bag. Remove the air from the bag, and seal; refrigerate for at least 2 hours, or overnight.
  2. Preheat your grill for high heat, or preheat broiler.
  3. Remove the chops from the marinade, and season with salt and pepper. Place the chops 2 to 3 inches above the white coals, or under the broiler. Cook the meat on both sides until done, turning frequently so the marinade doesn't burn.