After so much time not wanting to turn on the oven or turn on burners on the stove, it is nice to finally get a chance to cook again!
Tonight we had squash with cherry tomatoes and basil butter and jalapeno basil pork chops. Just from the recipe names you can see that I had to go out and harvest a good bit of basil (that would be 3 or more leaves).
I’ll leave you with the jalapeno basil pork chops – after the video of my nephew’s audition for History Channel’s Top Shot. Please go and view the video and if you have a YouTube account, leave a comment!
Today’s Lagniappe: Jalapeno Basil Pork Chops
1 (10 oz.) jar jalapeno pepper jelly
1/2 cup dry white wine
1/4 cup chopped fresh basil
Salt and Pepper to taste
4 (1-inch thick) bone-in pork loin chops
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Cook 1st 3 ingredients in a small saucepan over low heat, stirring often. Add salt and pepper to taste. Cook 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 bag, reserving remaining mixture; add porch chops, turning to coat. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally. (I recommend a bit more than 30 minutes).
Remove chops from marinade, discarding marinade. Sprinkle with salt, pepper and garlic powder.
Grill, covered over medium-high heat 7 to 10 minutes on each side.
Serve with remaining pepper jelly mixture.