This was a new one for me. It's from one of my favorite bulk cooking cookbooks Fix, Freeze, Feast
. I really like this cookbook. The title says it all. The simplicity of once a month cooking comes alive in it's pages and the marinades have not disappointed me yet. This particular recipe can be used with pork chops or a pork loin roast. I have done both with equally good results. It's a fabulous recipe for the grill as well. Next time I may even try it with chicken.
Celebrate the Feast!
Pepper Jelly Pork Chops
This is a bulk cooking recipe. I have not changed the amounts.
1 tray (6-8 pounds or 12 chops) pork loin or chops, boneless or bone-in
1 cup jalapeno pepper jelly, such as Tabasco brand
2 tablespoons brown mustard
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons dried thyme
3 one-gallon freezer bags, labeled
Rinse and divide chops evenly among the freezer bags.
Whisk together pepper jelly, mustard, vinegar, oil, and thyme. Divide marinade evenly over the chops.
Seal and Freeze
Grill or broil until thickest part of the pork is 160 degrees, about 15 to 18 minutes for chops, 23-25 minutes for pork loin.
Labels: In the Kitchen