Rosemary Pepper Jelly Glazed Pork Chop
Recipe courtesy of Louisiana Kitchen & Culture
Note: substitute any kind of jelly or preserves; fig, apple, peach, etc. all pair very nicely with pork.
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Pat pork chops dry; sprinkle on both sides with salt and pepper and dredge in corn starch. Warm pepper jelly; thin with hot water if necessary.
Preheat a grill to medium-high.
Grill, turning once, until pork is browned on both sides but not done through.
Brush the top of each chop with a thin coat of the pepper jelly. Grill, glazed side down, until glaze is bubbly, 2-3 minutes. Coat the other side with a thin coat of glaze; turn, and grill 2-3 minutes. Repeat the process 2 to 3 times or until a meat thermometer inserted in the center of the thickest chop reads 160F. Transfer to a platter and allow to rest a few minutes before serving.