Crabapples are small tangy apples which produce a wonderfully different taste as a jelly. We use crabapple jelly for producing a full flavored sauce that goes great on pork. If you don't have crabapple, then try regular apple or grape jelly. Either way, this will be delicious. Be careful when cooking as the sugars contained in the sauce will burn easily.

In a glass container, mix the following for approximately 6 center cut boneless pork chops:

    3 Tbs. crabapple jelly
    1 Tbs. Honey vinegar
    4 finely minced cloves of garlic
    1/2 tsp fresh ground pepper
    1/4 tsp salt

Spread the sauce on the chops 1 hour before grilling. When grilling do so over a medium to medium/high temperature turning frequently. Repeatedly baste with the remaining sauce.

Do not baste for the last 10 minutes. Serve when the internal temperature of the chop has reached 150 degrees and the center is still just a little pink. Enjoy!