Jalapeno-Basil Pork Chops
- Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts. Remove from heat, and let mixture cool completely.
- Pour 3/4 cup pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.
- Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper.
- Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Serve with remaining pepper jelly mixture.