(10 oz) jar jalapeno pepper jelly
cup dry white wine
cup chopped fresh basil
(1 inch thick) boneless pork loin chops
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. 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. Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper. Grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 degrees. Serve with remaining pepper jelly mixture.