Farmer’s Market Recipe: Pineapple Pepper Jelly Pork Chops

Farmer’s Market Recipe: Pineapple Pepper Jelly Pork Chops

Fresh recipes inspired by local ingredients by Chelsea Cochrane

Pineapple and pork just go together. This pineapple pepper jelly from Althee’s Jellies & Jams is the ultimate marinade for grass-fed pork chops from Jubilee Farms. Sweet, tangy and spicy, this recipe will make you want seconds.

Althees specializes in southern favorites. Click the image to view their Facebook page


  • 4 pork chops from Jubilee Farms
  • 1 cup Althee’s pineapple pepper jelly
  • 1/2 cup pineapple or orange juice
  • 1/4 cup oil
  • 1/4 cup chopped fresh cilantro
  • 2 tsp chili powder
  • 2 tsp salt
  • 1/2 tsp black pepper


  1. Marinate pork chops for 6 – 8 hours, preferably overnight.
  2. Heat a large skillet over medium high heat.
  3. Once skillet is hot, add pork chops one at a time with tongs to not carry over too much liquid. You can add a small spoonful of pepper jelly on top the pork chops.
  4. Let cook 5 – 7 minutes, then flip. As the pork chops cook the pepper jelly marinade will begin to form a glaze – sop this up with the chops. You may want to flip again to get good coverage on the other side, too. Trust me, this stuff is gold.
  5. If there is too much liquid for it to form a glaze, simply remove the pork chops from the skillet and let it cook down a minute. Then add them back to glaze.
  6. Don’t over-cook or under-cook pork chops! The safe cooking temp for pork chops is 145 degrees with a 3 minute rest after cooking. Over-cooked chops can get chewy, even marinated.
Jubliee Farms never uses drugs such a growth stimulants, hormones or antibiotics in their grass-fed pork. Click the image to learn more