1-2 lbs. pork chops or pork ribeyes
1 Tbsp. Adams Reserve Green Chili Rub
2 Tbsp. Ottavio Private Reserve Extra Virgin Olive Oil
1/2 jar Roberts Reserve Hatch Chili Jalapeno Jam
3 Tbsp. salted butter
Season Pork chops with Adams Rub place on the grill and cook for about 3-5min a side, remove and allow to rest (internal temp should read 145F.)
In a saut? pan add butter allow to almost brown then add Hatch Jam, allow to simmer for 1 min then glaze over the rested pork serve immediately.
No Nutritional Information Available