In a small saucepan over low heat, combine jelly, wine, and basil, whisking for about 5 minutes or until pepper jelly melts.

Remove from heat, and let the mixture cool completely.

Cut a pocket into loin side of chop, large enough to insert and hold the cheese, and insert cheese as close to the bone as possible; avoid too large of a piece to prevent melting during cooking.

Skewer pocket closed.

Pour ¾ cup pepper jelly mixture into a large zip-top plastic freezer bag and reserve remaining mixture; add pork chops to the bag, turning to coat.

Allow the chops to come to room temperature for 30 minutes before grilling, turning pork chops occasionally. Remove chops from marinade. Discard marinade.

Sprinkle chops evenly with salt and pepper to taste.

Grill, covered with grill lid, over high heat (400 to 450 degrees) for 3 minutes, then turn a quarter turn and cook another 3 minutes, then repeat on the other side, or until a meat thermometer inserted into thickest portion registers 145 degrees (temperature should rise another 10 degrees at rest).

Strain basil from remaining 1 and ¼ cups of marinade and discard basil; boil marinade 2 minutes.

Pour pepper jelly sauce over pork chops and garnish with fresh basil and green onions.

Yield: 4 servings