red pepper jelly
, about 1/2-in. thick
- Preheat barbecue to medium.
- Stir red pepper jelly with 1/4 cup water in a microwave-safe bowl. Microwave on medium until jelly softens, 30 to 45 sec. Stir in soy. Reserve half of mixture.
- Oil grill, then barbecue chops, with lid closed, basting often with sauce, until cooked through, 3 to 4 min per side. Serve chops with reserved sauce and Herbed miso corn.
Nutrition (per serving)
- 20 g,
- 20 g,
- 5 g,
- 492 mg.
Pair it with: A peachy chardonnay.
Sonoma winemaker Margo Van Staaveren created this option for chardonnay naysayers. The nose is all peaches, pineapple and pear, while the palate’s creamy with just a hint of acidity, pairing perfectly with pork chops.
Our pick: 2010 Chateau St. Jean Sonoma Chardonnay, California, $19.
Side Dish: Herbed miso corn
Click here for full recipe.