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READY IN 23 mins

Pork Chops with Jalapeno Jelly

Read Reviews (15)

"An interesting variation of glazed pork chops." — tlooby

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Original recipe makes 8 servings Change Servings

2 tablespoons olive oil
3 sprigs fresh rosemary
2 teaspoons lime juice
4 tablespoons jalapeno pepper jelly

8 pork loin chops (3/4 inch thick), trimmed
salt to taste
1 tablespoon cracked black pepper

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Directions

In a small bowl, combine the olive oil, rosemary, lime juice, and jalapeno jelly in a bowl, and whisk together. Place the pork chops and marinade in a resealable plastic bag. Remove the air from the bag, and seal; refrigerate for at least 2 hours, or overnight.
Preheat your grill for high heat, or preheat broiler.
Remove the chops from the marinade, and season with salt and pepper. Place the chops 2 to 3 inches above the white coals, or under the broiler. Cook the meat on both sides until done, turning frequently so the marinade doesn't burn.

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PREP 15 mins
COOK 8 mins
READY IN 23 mins

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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.

—KZOO_KATHY

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Most Helpful Critical Review

Jan 25, 2004

I think the pork chops would be better if you just cook them without the marinade and put the jalapeno jelly on them afterward.

—PCTANDER

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19 Ratings

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.

—kathy

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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.

—Amber

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May 11, 2005

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

—OU JEN

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Jan 25, 2004

not as hot a you would think... from the title

—JILERS

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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.

—Wolf

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Jan 26, 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.

—EERICKSON

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Nutrition

Calories
173 kcal
9%

Carbohydrates
7.3 g
2%

Cholesterol
37 mg
12%

Fat
9.7 g
15%

Fiber
0.3 g
1%

Protein
13.9 g
28%

Sodium
315 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Chops with Jalapeno Jelly

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 173
Calories from Fat: 87

% Daily Value *
Total Fat 9.7g 15 %
Saturated Fat 2.8g 14 %
Cholesterol 37mg 12 %
Sodium 315mg 13 %
Potassium 220mg 6 %
Total Carbohydrates 7.3g 2 %
Dietary Fiber 0.3g 1 %
Protein 13.9g 28 %
** Sugars 4.9g
Vitamin A < 1 %
Vitamin C 1 %
Calcium 2 %
Iron 8 %
Thiamin 27 %
Niacin 39 %
Vitamin B6 11 %
Magnesium 4 %
Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.