Pepper Jelly Pork Chops

Ingredients:

6 to 8 pounds pork loin chops, boneless or bone-in, about 12 chops
1 cup jalapeno pepper jelly
2 tablespoons spicy brown mustard
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1½ teaspoons dried thyme

Supplies:

3 one-gallon freezer bags, labeled

Directions:

1. Rinse and divide chops evenly among freezer bags.

2. Whisk together pepper jelly, mustard, vinegar, oil, and thyme. Divide marinade evenly over the chops.

3. Seal and freeze.

To Serve:

1. Completely thaw one entrée in the refrigerator.

2. Prepare a medium fire in a gas or charcoal grill.

3. Cook chops, turning occasionally, until an instant read thermometer inserted into the thickest part of the chop reads 160°F. Baste the chops as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.

Yield: 3 entrees, 4 servings each
Freeze up to: 4 months

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Maple-Pecan Pork Chops

Blue Ribbon Pork Chops