Scuppernong Pork Chops

This was purely experimental because I was out of barbecue sauce. And, well, it turned out deee-licious! Even has a sweet flavor, so you can skip the dessert!

You'll need:

1. 4 pork chops (I like the bone-in, but you can use boneless)
2. 12 oz jar of scuppernong jelly (substitute any light-colored jelly you wish, such as apple)
3. 1/4 cup of barbecue sauce
4. Salt and pepper, to taste

You'll do:

1. Mix jelly and barbecue sauce in a small bowl.
2. Place pork chops in a large, shallow dish, like a 9"x13" pyrex.
3. Sprinkle both sides of chops with salt and pepper.
4. Pour jelly mixture over chops. Flip chops in order to coat both sides with jelly mixture.
5. Allow to marinade in fridge for 2-10 hours.
6. Preheat oven to 350F.
7. Cook pork chops for 15-20 minutes, or until done completely through.
8. Serve hot, with side dishes. Pictured with fresh steamed green beans and a baked potato.

Enjoy!