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Recipe Summary

prep:
5 mins
grill:
35 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from chops. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place the chops on the grill rack over the drip pan. Cover and grill the chops for 35 to 40 minutes or until an instant-read thermometer inserted in center of meat registers 160 degrees F, turning once halfway through grilling.

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  • Meanwhile, for sauce, in a small saucepan combine the cranberry sauce, preserves or spreadable fruit, onion, lemon juice or vinegar, and chipotle or jalapeno pepper. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.

  • To serve, brush chops with some of the sauce and pass remaining sauce with chops. Makes 4 servings.

*

Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly after preparation.

Nutrition Facts

564 calories; fat 15g; cholesterol 144mg; saturated fat 6g; carbohydrates 40g; insoluble fiber 1g; protein 58g; vitamin a 48.6IU; vitamin c 5.3mg; sodium 142mg; calcium 20.2mg; iron 1.8mg.
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