Grilled Jalapeno Basil Pork or Chicken (Southern Living)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 224.7
- Total Fat: 1.5 g
- Cholesterol: 68.4 mg
- Sodium: 412.2 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 0.1 g
- Protein: 27.3 g
View full nutritional breakdown of Grilled Jalapeno Basil Pork or Chicken (Southern Living) calories by ingredient
Introduction
This is a Southern Living Recipe (from the magazine and website). It is very easy and quite tasty. I listed it so I could calculate the calories and share the recipe with a friend. The original recipe calls for pork, but the 'options' for pork chops as an ingredient were so confusing I listed chicken instead (instructions for both included). (The picture is of the pork) This is a Southern Living Recipe (from the magazine and website). It is very easy and quite tasty. I listed it so I could calculate the calories and share the recipe with a friend. The original recipe calls for pork, but the 'options' for pork chops as an ingredient were so confusing I listed chicken instead (instructions for both included). (The picture is of the pork)Number of Servings: 8
Ingredients
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1 (10-oz.) jar jalapeño pepper jelly
1/2 cup dry white wine
1/4 cup chopped fresh basil
4 (1-inch-thick) bone-in pork loin chops OR 4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
1. Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts. Remove from heat, and let mixture cool completely.
2. Pour 3/4 cup pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.
3. Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper.
4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Serve with remaining pepper jelly mixture.
Jalapeño-Basil Chicken: Substitute 4 skinned and boned chicken breasts for pork chops. Prepare pepper jelly mixture, and marinate chicken as directed. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with remaining pepper jelly mixture.
Number of Servings: 8
Recipe submitted by SparkPeople user ANDICOONS.
2. Pour 3/4 cup pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.
3. Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper.
4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Serve with remaining pepper jelly mixture.
Jalapeño-Basil Chicken: Substitute 4 skinned and boned chicken breasts for pork chops. Prepare pepper jelly mixture, and marinate chicken as directed. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with remaining pepper jelly mixture.
Number of Servings: 8
Recipe submitted by SparkPeople user ANDICOONS.
Member Ratings For This Recipe
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