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Nutrition Facts
Serving Size 211 g
(Approx. 2 Servings)
Amount Per Serving
Calories 310 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 3210 mg 134%
Total Carbohydrate 42 g 15%
Dietary Fiber 3 g 12%
Sugars 41 g
Protein 27 g
Vitamin A 40% Iron 8%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Dry Marinated Bone in Grilled Pork Chops with Chili Jam
Prep Time
8 hours
Cook Time
20 minutes
Total Time
8 h 20 m
2  People


Recipe makes 2 Servings

1 Tsp kosher salt, plus more as needed to taste
1 Tsp black pepper
1 Tsp garlic powder
1/2 Tsp Southern Style Fennel Pollen
1/2 Tsp coriander
2 bone in pork chops
1/3 cup(s) Sambal Oelek Chili Paste
1/4 cup(s) honey
1 Tbsp rice vinegar
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Combine all dry spices together and season pork liberally on both sides. Place in a container, cover and refrigerate overnight or at least 8 hours for best results.
Preheat grill to medium-high heat approximately 375º to 400ºF.
In a small bowl, combine chili paste, honey and rice vinegar, whisk together and set aside.
Grill pork on first side for 5 to 7 minutes (depending on thickness) or until nicely marked, flip and continue to cook slightly off direct heat to finish. This will help keep it from burning.
Pork is done when internal temperature reaches at least 155ºF. Allow to rest and serve with chili jam.


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