2 12 oz boneless pork chops
salt and pepper, to taste
1 tbsp. olive oil
1 jalapeno seeded and finely diced
2 tbsp. finely diced red onion
2 cloves garlic minced
1/2 tbsp. chili powder
3 tbsp. apple cider vinegar
3 tbsp. seedless raspberry preserves
1/4 cup dried cranberries

Season pork chops with salt and pepper and set aside in a baking dish. Add oil to a small sauce pan over low-med heat. Add jalapeno, onion and garlic, sprinkle with chili powder and sauté. Add preserves, cranberries, vinegar and raspberries. Cook for one to two minutes.

Top chops with sauce and marinate for one to two hours to allow flavors to penetrate chops.

Grill chops for 6-7 minutes on each side checking for internal temperature of 155°F. Pull pork off the grill and cover with foil, allow chops to rest for 10 minutes before serving.

Submitted by: Charity Davis