Pork Chops with Chili-Apricot Glaze Recipe
Sponsored Links
Chili sauce, apricot preserves, and sweet-hot mustard make a quick glaze for boneless pork chops.
Ingredients
- 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.
- 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
Sponsored Links
4:03 AM
|
|
This entry was posted on 4:03 AM
You can follow any responses to this entry through
the RSS 2.0 feed.
You can leave a response,
or trackback from your own site.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment