Schweinekotelett mit Jalapeño und Basilikum

Zutaten

• 10 ounce jar Red Pepper Jelly
• 1/2 cup dry white wine
• 1/4 cup basil (chopped fresh )
• 4 1 1/2-inch thick pork chops (bone-in loin chops, well-trimmed)
• 4 ounces Gouda cheese (small slices smoked )
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• chopped green onions for garnish

Zubereitung

1. 1

   In a small saucepan over low heat, combine jelly, wine, and basil, whisking for about 5 minutes or until pepper jelly melts.

2. 2

   Remove from heat, and let the mixture cool completely.

3. 3

   Cut a pocket into loin side of chop, large enough to insert and hold the cheese, and insert cheese as close to the bone as possible; avoid too large of a piece to prevent melting during cooking.

4. 4

   Skewer pocket closed.

5. 5

   Pour ¾ cup pepper jelly mixture into a large zip-top plastic freezer bag and reserve remaining mixture; add pork chops to the bag, turning to coat.

6. 6

   Seal and let marinate for 1½ to 8 hours in the refrigerator.

7. 7

   Allow the chops to come to room temperature for 30 minutes before grilling, turning pork chops occasionally. Remove chops from marinade. Discard marinade.

8. 8

   Sprinkle chops evenly with salt and pepper to taste.

9. 9

   Grill, covered with grill lid, over high heat (400 to 450 degrees) for 3 minutes, then turn a quarter turn and cook another 3 minutes, then repeat on the other side, or until a meat thermometer inserted into thickest portion registers 145 degrees (temperature should rise another 10 degrees at rest).

10. 10

    Strain basil from remaining 1 and ¼ cups of marinade and discard basil; boil marinade 2 minutes.

11. 11

    Pour pepper jelly sauce over pork chops and garnish with fresh basil and green onions.

12. 12

    Yield: 4 servings