I've used a similar sauce on chicken breast and loved it! This is slightly different in that I substituted the seagrams for lime juice and used a different type and brand of jelly. The consistency of this jelly made it easier to mix into the sauce, but it just seemed to melt in liquid when cooked. I think I'll be order more of the brand I normally use, D&E Jelly Works. The one I used today I just grabbed in town because I keep forgetting to place an order with D&E.
6 pork loin chops, thin cut, 1.2 lbs
3 Tbsp three pepper jelly
1 Tbsp olive oil
1 Tbsp seagrams classic lime beverage
2 cloves garlic, minced
1 tsp chili powder
sea salt to taste
Preheat broiler to 500 degrees.
To make sauce combine all ingredients except pork chops, set aside. Place chops on foil lined baking pan. Brush with half the sauce. Broil for five minutes.
Turn chops over, brush with remaining sauce and broil for an additional 5 minutes.
Served with
Cream Cheese Corn. Enjoy!
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Thank you for sharing another great recipe at Freedom Fridays! Those flavors of your sauce sound marvelous. Three pepper jelly?? I have heard of jalapeno jelly but not this. Have a great week!
ReplyDeleteThe three pepper jelly has jalapeno, red pepper and serrano. I found it at a little shop in Three Rivers, The Goodie Box. It's pretty good.
DeleteOooh, a great way to do pork. Tomorrow's Food on Friday is all about pork. How about stopping by and linking this in? Cheers
ReplyDeletePs I am now following you and hope you will follow Carole's Chatter too.
I will try to link this in but we are on vacation this week and have quite a busy weekend planned. Don't know if I will make it to a computer anytime between early afternoon today and Sunday. If I do I will most certainly link up, thanks for the invite!
DeleteTerry, thanks for linking in to Food on Friday. I have fixed the duplicate link for you. When you are back from vacation and have some time, it would be great if you popped back to see the pork links that will have been collected by then - and you could then follow too, if you would like to. Cheers
ReplyDeleteThis looks great, Terry! They sound wonderfully seasoned.
ReplyDeleteThis looks great, Terry! They sound wonderfully seasoned.
ReplyDelete