Pork Chops with Chili-Apricot Glaze

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

  • Makes: 4 servings
  • Start to Finish: 30 mins
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Pork Chops with Chili-Apricot Glaze
cup apricot jam or preserves
cup chili sauce
tablespoon sweet-hot mustard or brown mustard
tablespoon water
boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
  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 through and well blended. Remove from heat.
  2. Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 8 minutes.
  3. 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 (Pork Chops with Chili-Apricot Glaze)
    Per serving:
  • 244 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 64 mg chol.,
  • 303 mg sodium,
  • 18 g carb.,
  • 0 g fiber,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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