Serve along with wild rice pilaf and asparagus.
Gold Dust
Pork Chops
- 6 butterfly pork chops,
cut 3/4-inch thick
1 can (17 ounces) apricot halves, drained, reserving liquid
3 tablespoons orange liqueur
1 tablespoon granulated sugar
1/4 teaspoon grated orange peel
Dash ground allspice
1 tablespoon cornstarch
1 tablespoon butter or margarine
1/4 cup chopped red onion
1 large firm pear, sliced
1 1/2 cups seedless red grapes
- Marinate pork chops in
combined apricot liquid, orange liqueur, sugar, orange peel and
allspice in refrigerator for 30 minutes.
- Place pork chops on broiler
pan; reserve marinade. Broil 5 inches from heat for 4 to 5 minutes
on each side.
- Meanwhile, puree apricots
with reserved marinade and cornstarch in food processor.
- Saute onion and pear in
melted butter in skillet for 3 minutes. Add apricot mixture.
Cook and stir until thickened. Stir in grapes. Serve over chops.
Serves 6.
Nutrition Facts
Calories 310 calories
Protein 27 grams
Fat 8 grams
Sodium 79 milligrams
Cholesterol 71 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
