Pork Chops with Chili-Apricot Glaze Recipe

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Chili sauce, apricot preserves, and sweet-hot mustard make a quick glaze for boneless pork chops.

  • 1/4 cup apricot jam or preserves
  • 1/4 cup chili sauce
  • 1 tablespoon sweet-hot mustard or brown mustard
  • 1 tablespoon water
  • 4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
  • For glaze, cut up any large pieces in apricot jam or preserves. In a small saucepan combine jam or preserves, chili sauce, mustard, and water. Cook and stir over medium-low heat until heated through and well blended. Remove from heat.
  • Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 8 minutes.
  • Turn pork chops; brush generously with glaze. Broil 8 to 12 minutes more or until juices run clear. Spoon any remaining glaze over meat before serving. Makes 4 servings.
Nutrition Facts
  • Calories 244, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 64 mg, Sodium 303 mg, Carbohydrate 18 g, Fiber 0 g, Protein 21 g. Daily Values: Vitamin A 2%, Vitamin C 3%, Calcium 1%, Iron 7%.
  • Percent Daily Values are based on a 2,000 calorie diet
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