Pepper Jelly Pork Chops

I'm always a sucker for a great condiment.
I buy tons of mustards, sauces, and jellies.
I really love anything that is sweet and spicy--my two favorite flavor combos.

The last time that we visited New Orleans we wandered into a store named

It is condiment heaven!!!

While in this store I bought a jar of jalapeno raspberry pepper jelly.

Oh the possibilities.

So I had a package of thinly sliced pork chops and thought that this jelly, along with some fresh basil, would make an excellent marinade.

These pork chops were delicious---
sweet and spicy.

Pepper Jelly Pork Chops

1 cup pepper jelly
2 tablespoons freshly chopped basil
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 boneless pork chops

Combine the pepper jelly, basil, olive oil, pepper, and salt in a small bowl.  Mix well.  Pour mixture over the pork chops and allow to marinate at least 6 hours or overnight in the refrigerator.

After pork chops have marinated remove from the refrigerator and allow to come to room temperature.  Preheat the oven to 350 degrees.  Cook, covered with foil, for 20 minutes.  Uncover, and cook an additional 10 minutes or until the inside reaches 160 degrees or is not longer pink when cut.


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