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These braised chops have a traditional fruit and pork flavor. Serve with boiled new potatoes and a tossed green salad.

Aunt Ginas Pork Chops with Apricot Sauce

2 boneless pork chops, 3/4-inch thick
4 tablespoons apricot OR peach preserves
1 clove garlic, minced
1 1/2 teaspoons soy sauce
1/2 cup orange juice
1 teaspoon cornstarch
Vegetable oil

1. For sauce, in a small saucepan combine apricot preserves, garlic and soy sauce; bring to boiling. Stir orange juice into cornstarch and add to saucepan. Cook over medium heat, stirring constantly, until sauce thickens. Cook and stir 2 minutes more. Remove from heat and keep warm.
2. Heat skillet over medium-high heat. Brush chops lightly with oil and brown on each side; pour half of the orange-apricot sauce over chops. Cover tightly; cook over low heat for 5 to 6 minutes or until chops are just done.
3. Serve chops with remaining orange-apricot sauce.

Makes 2 servings.

Nutrition Facts:
Calories 325 calories
Protein 24 grams
Fat 8 grams
Sodium 237 milligrams
Cholesterol 68 milligrams

Recipe provided courtesy of Pork: The Other White Meat.