Pepper Jelly-Glazed Pork Chops

• servings: 4 servings
• total time: 1 day 30 minutes

Ingredients

1 tsp. light brown sugar

1/2 tsp. smoked paprika

1/2 tsp. black pepper

2 1/2 tsp. kosher salt, divided

4 (12-oz., 1-inch-thick) bone-in pork chops

1 cup red pepper jelly

2 Tbsp. apple cider vinegar

1/4 tsp. cayenne pepper

Directions

Stir together brown sugar, paprika, black pepper, and 2 teaspoons of the salt in a small bowl; sprinkle evenly over both sides of pork chops. Chill, uncovered, 24 hours, or grill immediately, if desired.

Preheat grill to high (450°F to 500°F). Heat pepper jelly, apple cider vinegar, cayenne pepper (if desired), and remaining 1/2 teaspoon salt in a small saucepan over medium, stirring until smooth, about 3 minutes. Remove from heat, and reserve 1/4 cup of the pepper jelly mixture in a small bowl; set aside. (Do not discard remaining pepper jelly mixture in saucepan; set aside.)

Spray seasoned pork chops with cooking spray; place pork chops on oiled grates. Grill, covered, until grill marks form, about 6 minutes. Turn pork chops; brush evenly with reserved 1/4 cup pepper jelly mixture. Reduce heat to medium (350°F to 400°F); grill, covered, until a thermometer inserted into thickest portion of pork chop registers 140°F, about 6 minutes. (Let rest 5 minutes to complete cooking.) Transfer pork chops to a platter; brush evenly with 1/4 cup of the pepper jelly mixture in saucepan. Serve with the remaining pepper jelly mixture.