When the thought of another boring pork chop dinner leaves you searching for other options, consider a jar of jelly. Yes, that jar of jelly sitting in your refrigerator can be useful for something beyond a peanut butter and jelly sandwich. In moderation, its sweet and tangy taste is also a good flavoring ingredient for pork chops. Whether you baste or bake with it, or just serve it on the side, jelly can provide an interesting and tasty change of pace.
Marinate with It
Step 1
Mix to combine the thawed juice concentrate, jelly, oil, vinegar, Worcestershire sauce, mustard, rosemary, thyme, sage and black pepper in a small mixing bowl, varying the amounts to suit your taste preference. Use a food processor or hand mixer set to a low speed setting to ensure the ingredients mix well.
Step 2
Remove the pork chops from your refrigerator and use tongs to set them in a baking dish or plastic food bag.
Step 3
Pour the marinade over the pork chops. Using tongs, turn the meat a few times to coat.
Step 4
Cover the baking dish using a sheet of aluminum foil or plastic wrap if the dish does not have its own cover, or close the plastic bag. Refrigerate for up to 12 hours, turning the meat with clean tongs about every two hours to ensure it marinates evenly.
Step 5
Remove the pork chops from the dish or bag and discard the used marinade.
Step 6
Cook the pork chops on a medium hot charcoal or gas grill for about seven to eight minutes on each side or pan fry. Cook until an instant read meat thermometer reads 160 degrees Fahrenheit.
Make a Jelly Sauce
Step 1
Turn a stovetop burner to high heat, then add the margarine and olive oil to a skillet and heat just until the margarine melts.
Step 2
Add the pork chops to the hot skillet and brown on both sides for three to five minutes on each side, using tongs to turn the meat.
Step 3
Transfer the pork chops to a baking dish and bake in preheated oven at 375 degrees Fahrenheit. Bake for about eight to 10 minutes or until an instant read meat thermometer reads 160 degrees Fahrenheit.
Step 4
Spoon out any fat in excess of 1 to 2 tbsp. from the browning skillet.
Step 5
Add the shallots or green onions and saute over medium heat for about five minutes or until the onions start to turn soft.
Step 6
Add the wine or grape juice, stirring with a spoon to loosen up any bits sticking to the bottom of the skillet and allow the liquid to cook over medium heat until almost all the liquid evaporates.
Step 7
Stir in the jelly and chicken broth, season with 1/8 tsp. black pepper and allow the sauce to thicken for about one minute.
Step 8
Remove the pork chops from the oven and use a spatula to transfer to a serving platter. Pour the jelly sauce over the pork chops or serve in a bowl on the side.
Tips and Warnings
- Vary the flavor of your pork chops by experimenting with different jelly and/ or juice concentrate flavors.
Things You'll Need
- Mixing bowl, small
- Food processor or hand mixer
- Stir spoon
- 6 oz. can frozen apple juice concentrate, thawed
- 1/3 to 1/2 cup apple jelly
- 1/4 c. vegetable or canola oil
- 3 tbsp. cider vinegar
- 2 to 3 tbsp. Worcestershire sauce
- 2 tbsp. Dijon or honey mustard
- 1 to 2 tsp. dried rosemary and/or thyme
- 1/ 2 to 1 tsp. dried sage, crumbled
- 1 tsp. ground black pepper
- Tongs
- 4 to 6 pork chops
- Baking dish
- Plastic zip closure food bag
- 1/8 to 1/2 tsp. black pepper
- Meat thermometer
- Skillet
- 1 to 2 Tbsp. low fat margarine
- 1 tbsp. olive oil
- 1 small shallot or 2 green onions, chopped
- 1/4 cup low sodium chicken broth
- 1/2 cup white wine or white grape juice
- 3/4 to 1 cup apple jelly
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