Pork Chops with Chili-Apricot Glaze
cup apricot jam or preserves
cup chili sauce
tablespoon sweet-hot mustard or brown mustard
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(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