Tasty Jelly Glazed Pork Chops

I’d never heard of using jelly on pork chops until my neighbor brought some over for dinner one night. I’ll be honest—I thought it sounded kind of weird. Sweet jelly on meat? But then I took a bite and got it immediately.

The thing about pepper jelly is that it’s not just sweet. There’s actual heat in there that works really well with pork. And when you mix it with a little vinegar and let it simmer down into a glaze, it gets sticky and caramelized in all the right ways. My kids now ask for these at least twice a month, which is saying something because they’re picky about anything that looks “fancy.”

What Kind of Pork Chops Should I Use?

For this recipe, you’ll want to grab bone-in pork chops that are at least 1-inch thick, which helps them stay juicy while cooking. Thinner chops tend to dry out quickly, especially when you’re dealing with high heat, so don’t be shy about asking your butcher for thicker cuts. Center-cut chops are a solid choice since they have a nice balance of meat and fat, but rib chops work great too if you want something a bit more marbled. If all you can find are boneless chops, they’ll still work fine – just keep a close eye on them since they cook faster than bone-in.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Pepper jelly: If you can’t find pepper jelly, try using apricot preserves or peach jam mixed with a pinch of red pepper flakes for that sweet-spicy combo. You could also use regular grape jelly with a dash of hot sauce.
• Pork chops: Bone-in or boneless chops both work great here. If your chops are thinner (around 1-inch), reduce the cooking time by a few minutes to avoid drying them out.
• Cider vinegar: White wine vinegar or rice vinegar make good substitutes. In a pinch, you can even use lemon juice, though it’ll give a slightly different tang.
• Brown sugar: Regular white sugar works fine if that’s what you have. You can also use honey or maple syrup, but reduce the amount to about 3/4 teaspoon since they’re a bit sweeter.
• Paprika: Smoked paprika adds a nice depth if you have it, or you can skip it altogether without much impact on the final dish.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling pork chops is cooking them to 165°F, which leaves them dry and tough – instead, pull them off the grill at 140°F and let them rest for 5 minutes, as the temperature will rise to a safe 145°F while keeping the meat juicy.

Another common error is applying the pepper jelly glaze too early, which can cause it to burn and turn bitter, so always wait until you flip the chops before brushing on that first layer.

Make sure to use two separate portions of glaze – one for brushing raw meat on the grill and a fresh batch for serving – to avoid any food safety issues.

Finally, don’t skip the resting period after grilling, as cutting into the chops immediately will cause all those flavorful juices to run out onto your cutting board instead of staying in the meat.

What to Serve With Jelly Glazed Pork Chops?

These sweet and tangy pork chops pair really well with simple sides that balance out the jelly glaze. Mashed potatoes or roasted sweet potatoes are my go-to because they soak up any extra sauce on the plate, and their creamy texture works nicely with the glazed meat. I also like serving these with green beans, roasted Brussels sprouts, or a crisp coleslaw to add some freshness to the meal. If you want something a bit heartier, try pairing them with rice pilaf or buttered egg noodles.

Storage Instructions

Store: Keep leftover pork chops in an airtight container in the fridge for up to 3 days. The jelly glaze might thicken up a bit as it cools, but that’s totally normal. These make great leftovers sliced up over a salad or in a sandwich the next day.

Freeze: You can freeze these pork chops for up to 2 months in a freezer-safe container or wrapped tightly in foil. Just know that the glaze might separate slightly when thawed, but it’ll still taste good.

Reheat: Warm them up in the oven at 350°F for about 10-15 minutes, or in the microwave on medium power. Add a splash of water or extra pepper jelly if the glaze seems too thick, and it’ll loosen right back up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 180-200 g
• Fat: 80-90 g
• Carbohydrates: 70-85 g

Ingredients

For the seasoning rub:

• 1.5 tsp brown sugar (I like C&H brand for its consistent moisture)
• 0.75 tsp paprika
• 0.5 tsp pepper
• 2.25 tsp salt
• 0.5 tsp garlic powder
• 4 bone-in pork chops (pat dry with paper towels to ensure a better sear)

For the jelly glaze:

• 1 cup pepper jelly (I always use Braswell’s for the perfect heat-to-sweet ratio)
• 2.5 tbsp cider vinegar
• 0.75 tsp salt

Step 1: Create the Dry Rub and Season the Pork

• 1.5 tsp brown sugar
• 0.75 tsp paprika
• 0.5 tsp pepper
• 2.25 tsp salt
• 0.5 tsp garlic powder
• 4 bone-in pork chops

Combine brown sugar, paprika, pepper, 2.25 teaspoons salt, and garlic powder in a small bowl to create your dry rub.

Pat the pork chops thoroughly dry with paper towels—this is crucial for achieving a proper sear and crispy exterior.

Rub the spice mixture evenly all over both sides of each pork chop, pressing gently so it adheres.

You can cook the chops immediately or refrigerate them for up to 24 hours to let the flavors deepen; I find even just 30 minutes in the fridge helps the spices really penetrate the meat.

Step 2: Prepare the Jelly Glaze

• 1 cup pepper jelly
• 2.5 tbsp cider vinegar
• 0.75 tsp salt

In a small pot over medium heat, combine the pepper jelly, cider vinegar, and 0.75 teaspoon salt.

Stir constantly for about 3 minutes until the jelly melts completely and the mixture becomes smooth and glossy.

Pour about 1/4 cup of the glaze into a separate small bowl for brushing during grilling, keeping the remaining glaze warm in the pot for serving.

I always use Braswell’s pepper jelly because the balance of heat and sweetness creates the perfect complement to the savory spiced pork.

Step 3: Grill the Pork Chops

• seasoned pork chops from Step 1
• jelly glaze mixture from Step 2

Preheat your grill to 450°F-500°F and oil the grates to prevent sticking.

Place the seasoned pork chops on the hot grill and cover.

Cook for 6 minutes without moving them—this allows a flavorful crust to develop.

Flip the chops and immediately brush them generously with the 1/4 cup jelly mixture from the bowl.

Lower the grill temperature to 350°F-400°F, cover again, and continue cooking for another 6 minutes until the internal temperature reaches 140°F when measured at the thickest part near the bone.

Step 4: Rest and Finish

• grilled pork chops from Step 3
• remaining jelly glaze from Step 2

Remove the grilled pork chops from the heat and let them rest on a warm plate for 5 minutes—this allows the juices to redistribute throughout the meat, keeping it tender and juicy.

After resting, brush each chop with another coat of the warm jelly glaze from the pot, which adds a beautiful glossy finish and extra flavor depth.

Serve immediately with the remaining warm glaze drizzled over the top or on the side.

Tasty Jelly Glazed Pork Chops

Delicious Tasty Jelly Glazed Pork Chops recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

For the seasoning rub::

• 1.5 tsp brown sugar (I like C&H brand for its consistent moisture)
• 0.75 tsp paprika
• 0.5 tsp pepper
• 2.25 tsp salt
• 0.5 tsp garlic powder
• 4 bone-in pork chops (pat dry with paper towels to ensure a better sear)

For the jelly glaze::

• 1 cup pepper jelly (I always use Braswell's for the perfect heat-to-sweet ratio)
• 2.5 tbsp cider vinegar
• 0.75 tsp salt

Instructions

 

• Combine brown sugar, paprika, pepper, 2.25 teaspoons salt, and garlic powder in a small bowl to create your dry rub. Pat the pork chops thoroughly dry with paper towels—this is crucial for achieving a proper sear and crispy exterior. Rub the spice mixture evenly all over both sides of each pork chop, pressing gently so it adheres. You can cook the chops immediately or refrigerate them for up to 24 hours to let the flavors deepen; I find even just 30 minutes in the fridge helps the spices really penetrate the meat.
• In a small pot over medium heat, combine the pepper jelly, cider vinegar, and 0.75 teaspoon salt. Stir constantly for about 3 minutes until the jelly melts completely and the mixture becomes smooth and glossy. Pour about 1/4 cup of the glaze into a separate small bowl for brushing during grilling, keeping the remaining glaze warm in the pot for serving. I always use Braswell's pepper jelly because the balance of heat and sweetness creates the perfect complement to the savory spiced pork.
• Preheat your grill to 450°F-500°F and oil the grates to prevent sticking. Place the seasoned pork chops on the hot grill and cover. Cook for 6 minutes without moving them—this allows a flavorful crust to develop. Flip the chops and immediately brush them generously with the 1/4 cup jelly mixture from the bowl. Lower the grill temperature to 350°F-400°F, cover again, and continue cooking for another 6 minutes until the internal temperature reaches 140°F when measured at the thickest part near the bone.
• Remove the grilled pork chops from the heat and let them rest on a warm plate for 5 minutes—this allows the juices to redistribute throughout the meat, keeping it tender and juicy. After resting, brush each chop with another coat of the warm jelly glaze from the pot, which adds a beautiful glossy finish and extra flavor depth. Serve immediately with the remaining warm glaze drizzled over the top or on the side.