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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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

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  • 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

244 calories; 9 g total fat; 3 g saturated fat; 64 mg cholesterol; 303 mg sodium. 18 g carbohydrates; 0 g fiber; 21 g protein; 21 RE vitamin a; 2 mg vitamin c; 10 mg calcium; 1 mg iron;

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