I met a new friend at the Rockwall Farmer's Market. Her name is Pam and I was telling her about making strawberry jalapeno jam.
It was a couple weeks later when I ran into her again at the market and she presented me with a jar of raspberry jalapeno jam
and made the comment that she thought it might make a nice glaze for pork chops.
I found a recipe on the Saveur website and substituted the jam for the honey in the recipe and was most pleased with the results.
If you are having guests, take the extra steps to use frenched pork chops... it would make a lovely presentation.
It would also be good topped with crispy apple smoked bacon pieces for garnish.
4 large bone-in or boneless PORK CHOPS
3 Tbsp. EXTRA-VIRGIN OLIVE OIL
KOSHER SALT and freshly ground BLACK PEPPER
1/3 c. BALSAMIC VINEGAR
4 Tbsp. RASPBERRY JALAPENO JAM
4 Tbsp. BUTTER
1 sprig fresh ROSEMARY, torn into 1-inch pieces and extra for garnish
APPLE-SMOKED BACON, if desired for garnish
Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.
Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. (I simply used a grill pan on the stove to cook the chops.)
Combine the vinegar and jam in a saucepan and cook over medium heat until reduced to about 1/4 cup.
Stir in the butter and rosemary and set aside.
Put chops on grill (or grill pan) and cook, occasionally turning until browned and cooked through, 12-14 minutes depending on size. Brush with a little glaze near the end of the cooking time.
Serve with additional glaze on the side..
I served these with grits that were flavored with a little garlic and parmesan, green beans and an arugula and spinach salad.
Thanks Pam for the jam and for the great suggestion!