Brine pork chops before preparation.

4-6 Center cut pork chops
3 T. TXG Habanero Pepper Jelly
1/2 cup applesauce
1 T. Dijon mustard
1 T. Fresh ground rosemary
2 T. Olive oil
1/2 cup of white wine

Trim any excess fat from pork chops, spray with olive oil spray or Pam, set aside in a baking dish in the refrigerator. Combine all other ingredients in a sauce pan. Heat until blended well. Remove from heat . Baste onto pork chops and return to the refrigerator for 2-3 hours. Grill indirectly over medium high heat for 10 to 15 miutes, turning often and basting when turning. Be sure not to over cook them. Remove from fire and cover with a foil tent, resting for 5-10 minutes. Place the remaining marinade in a skillet over high heat, bring to a boil until slightly thickened then pour over the chops and serve hot. Serve with Hunter’s Quick Dirty rice and pineapple Mango Pico de Gallo.

Bon Appétit!