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August 12, 2018

Ingredients

  • ½ pound fresh French green beans, trimmed
  • 1-pint cherry tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • cup Jalopeño Pepper Jelly
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 4 (6-ounce) bone-in center-cut pork chops
  • 1 tablespoon canola oil

 

Directions

  1. Preheat grill to high heat (400° to 450°). Place a 12-inch cast-iron skillet on the grill to heat for 15 minutes.
  2. In a large bowl, toss together green beans, tomatoes, olive oil, and ½ teaspoon each salt and pepper. Add mixture to skillet; cook, occasionally stirring, until vegetables start to blister, about 4 minutes. Remove from skillet.
  3. In a small bowl, stir together Jalopeño Pepper Jelly, mint, soy sauce, and garlic. Sprinkle pork chops with remaining ½ teaspoon each salt and pepper.
  4. Heat canola oil in skillet. Add pork chops to skillet; cook, frequently basting with marmalade mixture until a meat thermometer inserted in thickest portion registers 140°, about 3 minutes per side. Serve immediately with vegetables. Garnish with mint and sea salt, if desired.

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