Deep Fried Pork Chops with Sweet and Spicy Red Pepper Jelly

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The pepper jelly recipe is a good one but omits a couple of things:

-Use "low sugar" pectin or it won't gel properly.

- Roasting the red peppers is a pain - a good method (taken from another website is to remove the stem and seeds, then cut them into strips. Broil the strips, skin-up just under the burners in an oven until they char, then put the strips right from the oven into a covered bowl to steam. The skins will fall off after a couple of minutes of steaming.

- The pepper vinegar can be made by putting a couple of chopped-up habanero peppers in a jar of vinegar overnight in the fridge. Adding a little bit of the chopped up peppers taken from the vinegar to the jelly can add a little more heat if you need it. Leftover vinegar is good for everything from marinades to dressings.