Grilled Pepper Jelly Pork Chops
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
- ¾ cup pineapple juice, divided
- 1 cup pepper jelly, divided
- ¼ cup chopped fresh cilantro
- 3 Tbsp olive oil
- 6 (6-oz) boneless pork chops
Instructions
- Whisk together ½ cup pineapple juice, ¾ cup pepper jelly, cilantro, and oil. Pour into a large zip-top plastic bag. Add pork chops; seal bag, and chill at least 8 hours or overnight.
- Preheat grill or grill pan to medium-high heat. Remove pork from marinade; discard marinade.
- Grill pork, covered, 5 to 6 minutes per side or until done. Meanwhile, whisk together ¼ cup pineapple juice and ¼ cup pepper jelly. Brush mixture on pork chops.
Side Dish Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 3 sweet potatoes, peeled and cut into 1-inch pieces
- 3 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 400°F. Toss together Brussels sprouts, potatoes, and oil on a lightly greased rimmed baking sheet; spread in a single layer. Season lightly with salt and pepper.
- Bake 20 minutes or until vegetables are tender and roasted.
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