Jalapeno-Basil Pork Chops

• 1 (10 ounce) jar jalapeno jelly
• 1/2 cup dry white wine
• 1/4 cup chopped fresh basil
• 4 pork loin chops with bone, 1 inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Cook first 3 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.
2. 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.
3. Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper.
4. Grill, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160u0b0. Serve with remaining pepper jelly mixture.

jalapeno jelly, white wine, fresh basil, pork loin chops with bone, salt, pepper

Taken from www.food.com/recipe/jalapeno-basil-pork-chops-504136 (may not work)