1 (10-oz.) jar jalapeño pepper jelly
1 cup dry white wine
1/4 cup fresh basil
4 (1" thick) bone-in pork loin chops
1/2 tsp. salt
1/4 tsp. pepper
Preheat the grill 350* to 400*
Cook first three ingredients in a small saucepan over low heat, stirring often, 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 freezer bag, reserving remaining mixture, add pork chops, turning to coat. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.
Remove chops from the marinade, discarding the marinade. Sprinkle with salt and pepper.
Grill, covered with grill lid, 3 - 4 minutes on each side or until completely done.
Serve with remaining pepper jelly.
Makes 4 servings.