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
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.