Reviewed: Mar. 11, 2009

Unfortunately, the jalapeno flavor does not come through.

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tt2b123

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Reviewed: Aug. 12, 2008

This recipe is fabulous! I had all ingredients except jalapeño jelly, but red pepper jelly. In the end it was like a sweet n' sour sauce-hubby & 4 yr old picky eater devoured it all! Also, boiled the marinade w/some broth for a sauce-was a big hit as well.

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Amber

Cooking Level: Intermediate

Home Town: North Webster, Indiana, USA

Living In: Easley, South Carolina, USA

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Reviewed: Jul. 29, 2008

I made these yesterday for dinner and grilled them, basting with some slightly warmed jelly and the chops came out moist and juicy with a very nice brown glaze to them. The only downside was they glaze wasn't as flavorful as I had hoped for with the spice from the jelly. But I think it was more that the jelly was rather mild to start with and next time I'll search for a slightly hotter version and maybe add some fresh peppers to the mixture as well.

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Wolf

Cooking Level: Expert

Home Town: La Canada, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 15, 2006

I agree. The marinade lacked flavor and was too sweet the first time I made this. On my second attempt, I substituted cilantro for the rosemary and added fresh garlic and additional lime juice, reserving some marinade to coat the chops after broiling. It was much better with these revisions.

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kathy

Home Town: Katy, Texas, USA

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Reviewed: Jul. 27, 2006

The point in adding a glaze or a sauce is to add flavor. This recipe didn't accomplish this.

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Shunie

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Reviewed: Mar. 8, 2006

This was a delightful and quick weeknight dish. The next time, however, I will place the sauce on the chops rather than dotting the platter.

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PJG

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Crownsville, Maryland, USA

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Reviewed: Sep. 7, 2005

My husband liked this a lot better than I did. It was good but not fabulous in my opinion. I wanted more flavor. He declared it was his favorite pork recipe of all time.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: May 11, 2005

Okay- not bad but not as much flavor as we anticipated.

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OU JEN

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

Living In: Columbia, Missouri, USA

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Reviewed: Apr. 20, 2005

I'm always looking for something to liven up ham steaks and this was it. Good Tom!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 23, 2004

The pork turned out nice and tender - I've never broiled them before. However, they didn't have much flavor - I even used more jalapeno jelly than it said to. I think I agree with another reviewer - I would have been better off reserving some of the jelly and serving it as a sauce.

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EERICKSON

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Reviewed: Jun. 5, 2003

This recipe made very good use of a jar of hot pepper jelly I've had sitting in the pantry. (Probably sweeter than jalapeno jelly, but it worked!) I used extra virgin olive oil for even stronger flavor. I tenderized the chops first and let them marinate for about 6 hours, and they held much of the moisture during grilling. Hubby gave it a big thumbs up -- I'm not a real fan of pork chops, but I cleaned my plate as well because I enjoyed the flavor so much. Since I have half a jar of jelly left, we'll definitely make this again.

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