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Jalapeno Basil Pork Chop

Jalapeno Basil Pork Chop MS Magazine Recipe Contest Winning Recipe

Succulent, sweet, and just a bit spicy, Jalapeno Basil Pork Chop was my award-winning entry in the MS Magazine Recipe Contest in 2011. It's a simple grilled pork chop with a scrumptious glaze.

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 2 minutes
Servings 4
Author Paula Jones

Ingredients

  • 1 10-ounce jar Tabasco Spicy Red Pepper Jelly
  • ½ cup dry white wine
  • ¼ cup chopped fresh basil
  • 4 1½-inch thick bone-in loin chops, well trimmed
  • 4 small slices smoked Gouda cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • For garnish: fresh basil and green onions

Instructions

  1. In a small saucepan over low heat, combine jelly, wine, and basil, whisking for about 5 minutes or until pepper jelly melts.
  2. Remove from heat, and let the mixture cool completely.
  3. Cut a pocket into loin side of chop, large enough to insert and hold the cheese, and insert cheese as close to the bone as possible; avoid too large of a piece to prevent melting during cooking.
  4. Skewer pocket closed.
  5. Pour ¾ cup pepper jelly mixture into a large zip-top plastic freezer bag and reserve remaining mixture; add pork chops to the bag, turning to coat.
  6. Seal and let marinate for 1½ to 2 hours in the refrigerator.
  7. Allow the chops to come to room temperature for 30 minutes before grilling, turning pork chops occasionally. Remove chops from marinade. Discard marinade.
  8. Sprinkle chops evenly with salt and pepper to taste.
  9. Grill, covered with grill lid, over high heat (400 to 450 degrees) for 3 minutes, then turn a quarter turn and cook another 3 minutes, then repeat on the other side, or until a meat thermometer inserted into thickest portion registers 145 degrees (temperature should rise another 10 degrees at rest).
  10. Strain basil from remaining 1 and ¼ cups of marinade and discard basil; boil marinade 2 minutes.
  11. Pour pepper jelly sauce over pork chops and garnish with fresh basil and green onions.
  12. Yield: 4 servings

Recipe Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Thank you, Paula