Rosemary Pepper Jelly Glazed Pork Chop

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

  • 4 bone-in pork chops, 1½ inch thick
  • salt and pepper
  • 1/2 cup corn starch
  • 1/2 cup Pepper Jelly (click here for recipe)
  • 3 tablespoons cooking oil

Note: substitute any kind of jelly or preserves; fig, apple, peach, etc. all pair very nicely with pork.

Glazed Pork Chop

Click image to enlarge


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.


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