Cherry Bomb Pork Chops

Have you tried any of the Pepperlane products? If you are from Utah, there is a good chance you have. If not, they are a family business operating out of Wanship, UT, a small town east of Park City, UT.  I learned of Pepperlane while shopping at Harmon's on day and found the cute little jars near the bakery. They are jalapeno preserves that come in assorted fruit flavors, my favorite being the Cran Peno - Cranberry with jalapeno. YUM. I put it on everything especially turkey sandwiches… it's like a Thanksgiving meal with a kick. It is so good!!

While at the Salt Lake Farmer's market, Pepperlane was there with their assorted preserves and I just had to try a bunch of them and of course brought three home. The Cherry Bomb preserves were just perfect for baking with chops, or so at least I thought they were. Once hubby tried it, he agreed.

Ingredients - Serves 2
2 thick pork chops, about 6 ounces each
4 Tablespoons Cherry Bomb Jalapeno Preserves
1 Tablespoon Merlot wine
1 clove garlic, chopped
Salt and pepper to taste
Pork seasoning to taste

For nutrition information, click the magic button
 

Preheat your oven to 350 degrees. Sprinkle both sides of the chops with salt, pepper and pork seasoning. Place the pork chops in a medium sized baking dish. 

In a small bowl, mix the preserves, wine and garlic. Spread over the top of the chops. An optional addition is to inject some of the preserve mix into the meat with a marinade injector. I did that and it gave it an extra flavor boost.

Bake the chops in the oven for 20 minutes or until done in the center. As usual, I use a meat thermometer to check my food to ensure it's been cooked. You want your pork at 160 degrees to ensure they are done.

Mmmmm.... Cherry garlicky goodness!!  And the addition of the wine gives it lots of extra flavor, but no alcohol since it's all cooked out. The best part is the chops were moist and flavorful without too much kick. This is a simple weeknight meal that the whole family will love.