Jalapeno Jelly-Glazed Pork Chops
“Jalapeno jelly makes a fabulous glaze. The chops have a beautiful golden colour, and my husband says they’re good enough to keep everyone quiet at the dinner table.” —Shannon Bruce, Mooresville, Indiana
| Servings | Prep Time |
| 4servings | 25minutes total time |
| Servings | Prep Time |
| 4servings | 25minutes total time |
Ingredients
- 1 lb fresh green beans trimmed
- 2 teaspoons olive oil
- 3/4 teaspoon salt divided
- 1/8 and 1/4 teaspoon pepper divided
- 4 boneless pork loin chops 3/4 in. thick and 6 oz. each
- 4 tablespoons jalapeno pepper jelly divided
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Preheat oven to 425°. Place green beans in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast 15-20 minutes or until tender and lightly browned, stirring occasionally.
- Meanwhile, sprinkle pork chops with the remaining salt and pepper. Place a large nonstick skillet coated with cooking spray over medium heat. Add chops; cook, uncovered, 4 minutes. Turn chops over; spread tops with half of the jalapeno jelly.
- Cook, uncovered, 2-3 minutes longer or until a thermometer reads 145°. Turn chops over; spread tops with remaining jelly. Let stand 5 minutes. Serve with green beans.
Recipe Notes
Nutrition Facts
1 serving: 328 calories, 10g fat (4g saturated fat), 82mg cholesterol, 354mg sodium, 27g carbohydrate (19g sugars, 0 fibre), 33g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable, 1/2 fat.
