Pork Chops with Jalapeno Jelly recipe

8 servings

2 tablespoons olive oil

3 sprigs fresh rosemary

2 teaspoons lime juice

4 tablespoons jalapeno pepper jelly

8 pork loin chops (3/4 inch thick), trimmed

salt to taste

1 tablespoon cracked black pepper

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.

Preheat your grill for high heat, or preheat broiler.

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.