Brine pork chops before preparation.

INGREDIENTS
4-6 Center cut pork chops
3 Tbsp. The Texas Gourmet Habanero Pepper Jelly
1/2 cup applesauce
1 Tbsp. Dijon mustard
1 Tbsp. Fresh ground rosemary
2 Tbsp. Olive oil
1/2 cup of white wine

PREPARATION
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 minutes, turning often and basting when turning. Be sure not to overcook 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 it 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!

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