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 freezer bag, reserving remaining mixture; add pork chops, turning to coat. Seal and let stand at room temp 30 minutes, turning pork chops occasionally.
Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper.
Grill over medium high heat 3 to 4 minutes per side or until a meat thermometer inserted into thickest portion registers 160 degrees. Serve with remaining pepper jelly mixture.
Also good with 4 boneless chicken breasts.
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|Serving Size: 1 Serving (10g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 20.7mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.5g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9
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