Pineapple and Pepper Jelly Pork Chops


These juicy chops have a sweet and spicy kick.

Pineapple and Pepper Jelly Pork Chops
Yields: 6 Servings
  • 1 cup pineapple juice
  • 1 cup pepper jelly
  • 2 shallots, thinly sliced
  • 1⁄4 cup chopped fresh cilantro
  • 1⁄4 cup plus 1 tablespoon olive oil, divided
  • 1 tablespoon plus 2 teaspoons kosher salt, divided
  • 6 bone-in rib-cut pork chops (2 inches thick)
  • 1 teaspoon ground black pepper
  • 6 slices fresh pineapple
  • Pepper jelly, to serve
  1. In a medium bowl, whisk together pineapple juice, pepper jelly, shallot, cilantro, 1⁄4 cup oil, and 1 tablespoon salt. Place pork chops in a large resealable plastic bag; pour pineapple mixture over pork. Seal bag; refrigerate for at least 8 hours.
  2. Remove pork from bag; discard marinade. Pat pork chops dry. Drizzle with remaining 1 tablespoon oil, remaining 2 teaspoons salt, and pepper. Let stand at room temperature for at least 30 minutes.
  3. Preheat grill to medium-high heat (350° to 400°).
  4. Grill pork over indirect heat, covered, turning once, until a meat thermometer inserted in thickest portion registers 140°, about 12 minutes. Remove from grill, and let stand for 5 minutes. Meanwhile, grill pineapple over direct heat until grill marks form, about 2 minutes per side. Brush pork with pepper jelly before serving.


 Find more great recipes like this one in Taste of the South’s May/June 2017 issue!


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