Best 11 Jalapeno Jelly Glazed Pork Chops Recipes

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Jalapeno jelly glazed pork chops are a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet and spicy flavors makes this dish a winner, and the pork chops are cooked to perfection, resulting in a tender and juicy bite. Serve this dish with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad, for a complete and satisfying meal.

Let's cook with our recipes!

JALAPENO JELLY-GLAZED PORK CHOPS



Jalapeno Jelly-Glazed Pork Chops image

Jalapeno jelly makes a fabulous glaze. The chops have a beautiful golden color, and my husband says they're good enough to keep everyone quiet at the dinner table. -Shannon Bruce, Mooresville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1 pound fresh green beans, trimmed
2 teaspoons olive oil
3/4 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
4 tablespoons jalapeno pepper jelly, divided

Steps:

  • 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.

Nutrition Facts : Calories 328 calories, Fat 10g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 354mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

SWEET HOT PEPPER GLAZED GRILLED PORK CHOPS



Sweet Hot Pepper Glazed Grilled Pork Chops image

Brush grilled pork chops with a pepper-jelly glaze for a sweet and savory entree.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Vegetable oil, for the grill grates
One 10-ounce jar red jalapeno pepper jelly (about 1 1/4 cups)
1/4 cup cider vinegar
1 1/2 teaspoons fresh thyme leaves, finely chopped
4 bone-in pork chops (about 3 pounds total)
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
Boiled potatoes and/or corn on the cob, for serving

Steps:

  • Preheat a grill to medium-high heat; lightly oil the grill grates.
  • Combine the jelly, vinegar and thyme in a small saucepot. Warm over low heat, stirring, until the jelly is melted; set half aside for serving.
  • Season the pork chops on both sides with the coriander and 1/2 teaspoon each salt and pepper. Grill the pork chops until charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes, brushing generously with the remaining sauce several times.
  • Transfer the pork chops to a cutting board to rest for about 5 minutes. Serve with the reserved glaze and potatoes and/or corn on the cob.

BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN



Blackberry Jalapeno Glazed Pork Tenderloin image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

1/4 cup kosher salt, plus 1 teaspoon
3 cups water, warm
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
2 tablespoons brown sugar
1 cup ice cubes
2 pounds pork tenderloin, silver skin removed
Blackberry Jalapeno Glaze, recipe follows
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper
1 tablespoon unsalted butter
1 to 2 roasted jalapenos, seeded, minced
1 tablespoon chopped garlic
1/2 cup seedless blackberry preserves
1 1/4 cups wine, preferably Merlot, divided
1/2 teaspoon cornstarch

Steps:

  • In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
  • Meanwhile, prepare the Blackberry Jalapeno Glaze.
  • Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
  • Preheat a grill or grill pan to medium heat.
  • Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.
  • Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
  • Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

SOUTHERN JALAPENO JELLY



Southern Jalapeno Jelly image

Make and share this Southern Jalapeno Jelly recipe from Food.com.

Provided by andypandy

Categories     Jellies

Time 20m

Yield 4 pints

Number Of Ingredients 6

8 medium jalapeno peppers, seeded and chopped
1/2 cup red bell pepper, seeded and chopped
1/4 cup green pepper, seeded and chopped
6 cups granulated sugar
2 1/2 cups cider vinegar
6 ounces liquid pectin (2 pouches)

Steps:

  • Sterilize 8 jars 1/2 pint size jars or four one pint jars
  • Rinse and deseed jalapenos.
  • Deseed only half of them, leaving some seeds for hotness if desired.
  • Chop the red and green peppers.
  • I like all red peppers myself.
  • I use the food processor and process until a fine chop.
  • In a large pot bring peppers, sugar and cider vinegar to a rolling boil, stirring constantly.
  • Stir in the pectin and return to boil uncovered for one minutes.
  • Remove from heat, skim off foam.
  • Fill jars, wipe rims, top with seal, finger tight.
  • Let jars cool.
  • They will pop as they seal.

Nutrition Facts : Calories 1212.2, Fat 0.2, Sodium 8.4, Carbohydrate 305.4, Fiber 2.2, Sugar 302.3, Protein 0.6

JALAPENO-GLAZED PORK MEDALLIONS



Jalapeno-Glazed Pork Medallions image

In Pittsburgh, Pennsylvania, Kathleen Smith relies on a spicy meal to shake up weekday menus. Her easy jalapeno sauce perfectly complements savory pork. "For something different, serve the medallions with Asian rice noodles," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
2 pork tenderloins (3/4 pound each), thinly sliced
1 tablespoon canola oil
1/4 cup jalapeno pepper jelly
3 tablespoons orange juice
4-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons Dijon mustard

Steps:

  • Combine the garlic powder, pepper flakes and cumin; sprinkle over pork. In a large nonstick skillet, brown pork on both sides in oil. Remove and keep warm. , In the same skillet, combine the jalapeno jelly, orange juice, Worcestershire sauce and mustard. Cook and stir over medium heat for 3-4 minutes or until thickened. Return pork to the pan; cook and stir for 2-3 minutes or until pork juices run clear.

Nutrition Facts : Calories 296 calories, Fat 10g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 183mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

JALAPENO JELLY GLAZE



Jalapeno Jelly Glaze image

Make and share this Jalapeno Jelly Glaze recipe from Food.com.

Provided by Miss Annie

Categories     Sauces

Time 15m

Yield 1/3 cup, 4-6 serving(s)

Number Of Ingredients 3

1/4 cup jalapeno jelly
2 tablespoons lime juice
1 tablespoon cilantro, minced

Steps:

  • Melt the jelly or preserves over low heat or in a microwave oven.
  • Stir in flavoring ingredients.
  • Note: Chunky preserves melt more readily when they are first pureed in a blender or food processor.

JALAPEñO GRILLED PORK CHOPS



Jalapeño Grilled Pork Chops image

Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor. When blitzed with aromatic cilantro stems and plenty of garlic, jalapeños transform into a punchy marinade that flavors and tenderizes pork chops gloriously, and tinges them a bright Reptar-Bar green, too. That brilliant color, evidence of the chlorophyll in the peppers and herbs, stays vibrant even after a fiery kiss on the grill.

Provided by Eric Kim

Categories     dinner, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

5 large jalapeños, stemmed
5 large garlic cloves, peeled
1 bunch cilantro stems, cut into 1-inch pieces (about 1 packed cup)
2 tablespoons rice vinegar
1/2 cup olive oil, plus more for cooking
1 tablespoon kosher salt (Diamond Crystal)
2 teaspoons granulated sugar
8 thin-cut, bone-in pork loin chops (1/2-inch thick)
1 large jalapeño, thinly sliced into rings
1 small red onion, thinly sliced into rings
1/3 cup rice vinegar
1 teaspoon kosher salt (Diamond Crystal)
2 tablespoons granulated sugar
Cilantro leaves and tender stems, for garnish
Cilantro rice or cooked white rice, for serving (optional)

Steps:

  • Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
  • While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
  • Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.
  • Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.
  • Serve the chops with the relish and cilantro on top. If you'd like, serve rice alongside.

PEPPER JELLY PORK



Pepper Jelly Pork image

Spicy-sweet pork tenderloin: easy to make and a real crowd-pleaser! Serve with a cucumber-red onion salad and soft polenta or cornbread.

Provided by walshmartin

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 4

Number Of Ingredients 7

2 teaspoons chili powder
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon salt
1 pork tenderloin
¼ cup hot pepper jelly
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
  • Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
  • Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 15.5 g, Cholesterol 49.1 mg, Fat 3 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 1 g, Sodium 355.4 mg, Sugar 10.2 g

JALAPENO JELLY



Jalapeno Jelly image

This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

Provided by Sue Delgrego

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h5m

Yield 32

Number Of Ingredients 7

1 large green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

Steps:

  • Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
  • Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
  • Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
  • Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g

PORK CHOPS WITH PEPPER JELLY SAUCE



Pork Chops with Pepper Jelly Sauce image

Progresso® chicken broth provides a simple addition to pork chops cooked in skillet and served with pepper jelly sauce - a hearty dinner recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

4 bone-in pork loin chops, 3/4 inch thick (about 2 1/4 lb)
1 teaspoon salt
3/4 teaspoon freshly ground pepper
3 tablespoons olive oil
3 tablespoons butter
1 tablespoon Gold Medal™ all-purpose flour
1 large jalapeño chile, seeded, finely chopped
1/3 cup dry white wine
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup red pepper jelly

Steps:

  • Sprinkle pork chops with salt and pepper. In 12-inch heavy skillet, heat oil and 1 tablespoon of the butter over medium-high heat. Add pork; cook 18 minutes, turning once, until pork is no longer pink when cut near bone and meat thermometer inserted in center reads 145°F. Remove from skillet; cover to keep warm.
  • Add flour and jalapeño to skillet. Cook 1 to 2 minutes, stirring constantly, until flour is golden brown. Add wine, stirring to loosen brown particles from skillet; cook 1 minute or until liquid is almost completely reduced. Add broth; cook 2 to 3 minutes or until mixture begins to thicken. Stir in pepper jelly with whisk until melted and smooth. Cook 3 to 4 minutes or until thickened.
  • Remove from heat. Stir in remaining 2 tablespoons butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Nutrition Facts : Calories 360, Carbohydrate 21 g, Fat 2 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 660 mg

JALAPEñO-MARINATED GRILLED PORK CHOPS



Jalapeño-Marinated Grilled Pork Chops image

Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Pork     Pork Chop     Coriander     Jalapeño     Vinegar     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 8

1/2 cup plus 3 Tbsp. extra-virgin olive oil, divided, plus more for grill
4 bone-in pork rib chops (about 10 oz. each)
Kosher salt, freshly ground pepper
2 tsp. coriander seeds
1/4 cup apple cider vinegar
1 tsp. sugar
2 large jalapeños
1/4 medium white onion, very thinly sliced

Steps:

  • Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour.
  • Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and 1/2 cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.
  • Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 145°F), 8-12 minutes. Transfer to cutting board and let rest 10-15 minutes.
  • Cut pork along the bone to remove meat in one piece; slice 1/2" thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.

Tips:

  • To make the jalapeno jelly glaze, use a good quality jelly that is not too sweet. You can also make your own jelly using fresh jalapenos.
  • If you don't have a meat thermometer, you can cook the pork chops until they are no longer pink in the center. Be careful not to overcook them, or they will become dry and tough.
  • Serve the pork chops with your favorite sides, such as mashed potatoes, green beans, or roasted vegetables.

Conclusion:

Jalapeno jelly glazed pork chops are a delicious and easy-to-make dish that is perfect for any occasion. The combination of the sweet and spicy glaze with the tender pork chops is sure to please everyone at the table. So next time you're looking for a quick and flavorful meal, give this recipe a try. You won't be disappointed!

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