Ingredients

1/4 c. apricot jam or preserves

1/4 c. chili sauce

1 tbsp. sweet-hot mustard or brown mustard

1 tbsp. water

4 boneless pork top loin chops, 1 inch thick (about 1-1/2 lbs. total)

Preparation

  1. 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 and well blended. Remove from heat.

  2. Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4-5 inches from heat for 8 minutes.

  3. Turn pork chops; brush generously with glaze. Broil 8-12 minutes more or until juices run clear. Spoon any remaining glaze over meat before serving. Makes 4 servings.