Pork Chops with Jalapeno Jelly Recipe - Allrecipes.com
Pork Chops with Jalapeno Jelly Recipe
  • READY IN 23 mins

Pork Chops with Jalapeno Jelly

Recipe by  

"An interesting variation of glazed pork chops."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    8 mins
  • READY IN

    23 mins

Directions

  1. 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.
  2. Preheat your grill for high heat, or preheat broiler.
  3. 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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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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.

 
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.

 

20 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.

 
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.

 
May 11, 2005

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

 
Jan 25, 2004

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

 
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.

 
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.

 

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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.

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