Tangy Pepper Jelly and Honey Mustard Baked Pork Chops

TANGY PEPPER JELLY AND HONEY MUSTARD BAKED PORK CHOPS
1 (12-oz.) bottle Champagne’s Red Pepper Jelly Vinaigrette Dressing
¼ c. Bernard’s Hot Honey Mustard
3-4 bone in pork chops
2 red onions, cut into chunks
3 purple bell peppers, cut into chunks
1 pt. whole mushrooms
Salt, red/black pepper
Olive oil

1. Season pork chops and place in glass rimmed baking dish.
2. Mix the red pepper jelly dressing and honey mustard.
3. Rub on both sides of pork chops.
4. Cover with plastic wrap and refrigerate for 4-6 hours.
5. Remove from ref.
6. Place a wire rack on a baking sheet and spray with PAM.
7. Place the chops on the rack and surround with onions, peppers and mushrooms, which have been seasoned with salt and pepper.
8. Heat the remaining marinade to use to baste chops during cooking.
9. Place chops in 400 oven and cook 30-40 minutes, depending on thickness of chops.
10. Baste with marinade once on each side.
11. Remove from oven and serve.