Jelly Chops?

Preserves, Jelly..same thing. I don't cook pork very often. I guess I should because it is the other white meat, but I honestly don't think about pork too much...I am a red meat girl.


But this was a recipe that sounded good and Rick is always game to try anything once.


Personally, I have cut back on the soy sauce in later preparations. I find it too tart but I don't like it and never use it with Chinese food. If you don't mind the taste, you could probably leave as is.


Living in Florida, I am spoiled that produce is always available..if fresh blackberries are not in season or unreasonable, you can use frozen or just leave them out all together.




The picture is from the iphone..so not really a beauty shot.




Ingredients
1 1/2 pounds boneless pork loin chops (3/4-inch thick)
2 teaspoons Montreal steak seasoning
olive oil cooking spray
1/4 cup blackberry preserves
1 tablespoon soy sauce
1 teaspoon lemon juice
dash cinnamon
dash curry powder
1 cup fresh blackberries (optional, rinsed)

Steps

1. Preheat grill. Sprinkle both sides of pork with steak seasoning. Coat both sides of pork with cooking spray; place on grill (wash hands). Close lid (or cover loosely with foil).
2. Grill 4–5 minutes on each side or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
3. Combine remaining ingredients (except blackberries) in small saucepan. Bring just to boiling on medium, stirring occasionally, to liquefy preserves.
4. Cover and remove from heat.
5. Ladle sauce over pork chops and garnish with blackberries. Serve.

CALORIES (per 1/4 recipe) 300kcal; FAT 10g; CHOL 95mg; SODIUM 870mg; CARB 13g; FIBER 0g; PROTEIN 37g; VIT A 0%; VIT C 0%; CALC 2%; IRON 6%