PEPPER JELLY PORK CHOPS

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

Rinse and divide chops evenly among the freezer bags.

Whisk together pepper jelly, mustard, vinegar, oil and thyme. Divide the marinade evenly over the chops.

Seal and freeze.

TO COOK ONE ENTREE:
Completely thaw one entree in the refrigerator. Prepare on an outdoor grill or indoors under a broiler.

For outdoor cooking:
Prepare a medium fire in a gas or charcoal grill. Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Baste the chops as desired. Do not baste during the final 5 minutes of cooking. Discard remaining marinade.

For indoor cooking:
Arrange chops on a greased broiler pan. Broil chops under high heat about 5 inches from the heat source, turning frequently, for 15 to 18 minutes, or until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Baste the chops as desired. Do not baste during the final 5 minutes of cooking. Discard remaining marinade.

Makes 3 entrees, 4 servings each
Source: Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving by Kati Neville and Lindsay Tkacsik