Ingredients
1
teaspoon oil
1
garlic clove, minced
1
cup chopped peeled fresh apricots
1
tablespoon water
1
teaspoon grated gingerroot
2
tablespoons honey
1
tablespoon white balsamic vinegar
6
(6-oz.) pork loin chops (3/4 inch thick)
Dash salt
Dash pepper
Preparation
Heat grill. Heat oil in small saucepan over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until tender. Add apricots, water and gingerroot; mix well. Cook about 5 minutes or until apricots are tender, stirring occasionally. Stir in honey and vinegar.
When ready to grill, sprinkle pork chops with salt and pepper. Reserve about 1/3 cup apricot mixture for topping. Brush chops lightly with remaining apricot mixture. Place chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until pork is no longer pink in center, turning once and brushing occasionally with any remaining apricot mixture. Just before serving, spoon reserved apricot mixture over chops.
