Pepper Jelly Pork Chops

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I have made these multiple times and have had varied success.  I think the best was with them broiled.  One of the two times I broiled them they created much smoke in the house setting the smoke alarm off.  But, the broiling created a charred sweet edge that is delicious!

1 tray (6-8 pounds or 12 chops) pork loin or chops, boneless or bone-in
1 cup jalapeno pepper jelly, such as Tabasco brand
2 tablespoons brown mustard
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons dried thyme
3 one-gallon freezer bags, labeled

Rinse and divide chops evenly among the freezer bags.  Whisk together pepper jelly, mustard, vinegar, oil, and thyme. Divide marinade evenly over the chops.  Seal and Freeze

To Make:

Completely thaw.  Grill or broil until thickest part of the pork is 160 degrees, about 15 to 18 minutes for chops, 23-25 minutes for pork loin.

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