Jalapeno-Basil Pork Chops

This sounded interesting to me, but I was a little underwhelmed.  The Dish Washer said not to throw the recipe out altogether, but I won't be in a big hurry to make it again.  Not bad...just not my favorite.

Jalapeno-Basil Pork Chops

1 (10 oz.) jar jalapeno pepper jelly

1/2 c. dry white wine

1/4 c. chopped fresh basil

4 (1-inch-thick) bone-in pork chops

1/2 tsp. salt

1/4 tsp. pepper

Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts.  Remove from heat, and let mixture cool completely.  Pour 3/4 c. pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat.  Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.  Remove chops from marinade, discarding marinade.  Sprinkle evenly with salt and pepper.  Grill, covered with grill lid, over medium-high heat until thickest portion registers 160 degrees.  Serve with remaining pepper jelly mixture.