RED PEPPER BASIL PORK CHOPS
1 cup (1 jar) Robert Rothschild Farm Red Pepper Jelly
1/2 cup Dry white wine
1/4 cup Basil, freshly chopped
4 Pork loin chops, bone-in
1/2 tsp. Kosher salt
1/4 tsp. Pepper
Cook the Red Pepper Jelly, white wine and basil in a small saucepan over low heat, stirring until the jelly melts. Remove from heat, and let cool completely.
Pour 3/4 cup of cooled jelly mixture into a large zip-top plastic bag. Add the pork chops, turn to coat. Seal and let marinate at room temperature for 20 - 30 minutes. Turn occasionally. Set the remaining sauce aside in a bowl.
Remove chops from marinade. Season evenly with salt and pepper.
Grill, covering with grill lid, over medium-high heat (350 degrees F to 400 degrees F) 3 - 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 degrees F.
Serve with remaining pepper jelly mixture.
Alternately, pan sear the pork chops for 3 minutes on each side and finish in a 400 degrees F oven until done (150 – 160 degrees F). Serve with remaining sauce.
This recipe can also be prepared with boneless, skinless chicken thighs or breasts.