Red Pepper Basil Pork Chops

Serves 4

Ingredients:

Directions:

1. Cook the Red Pepper Jelly, white wine and basil in a small saucepan over low heat, stirring until the jelly melts. Remove from heat, and let cool completely.
2. Pour 3/4 cup of cooled jelly mixture into a large zip-top plastic bag. Add the pork chops, turn to coat. Seal and let marinate at room temperature for 20-30 minutes. Turn occasionally. Set the remaining sauce aside in a bowl. Remove chops from marinade. Season evenly with salt and pepper.
3. Grill, covering with grill lid, over medium-high heat (350 degrees F to 400 degrees F) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 degrees F.
4. Serve with remaining pepper jelly mixture.
5. This recipe can also be prepared with boneless, skinless chicken thighs or breasts.