6 butterfly pork chops, cut 3/4-inch thick

1 (17 ounce) can apricot halves, drained, reserving liquid

3 tablespoons orange liqueur

1 tablespoon granulated sugar

1/4 teaspoon grated orange peel

Dash of 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 the pork chops in the mixture of the apricot liquid, orange liqueur, sugar, orange peel and allspice in refrigerator for 30 minutes

Place pork chops on broiler pan (reserve the marinade)

Broil 5 inches from heat for 4 to 5 minutes on each side

Puree the apricots with reserved marinade and cornstarch in food processor

Sauté the onion and pear in melted butter in skillet for 3 minutes

Add the apricot mixture, cook and stir until thickened.

Stir in grapes and serve over the pork chops

4 boneless pork chops

1 tablespoon paprika

1 teaspoon seasoned salt (I substituted blackening seasoning)

1 teaspoon sage

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 teaspoons butter

Mix all the seasoning’s ingredients

Apply the mix to both sides of the pork chops

Heat butter over high heat until it starts to brown

Put the pork chops in pan and reduce the heat to medium

Fry on both sides until dark brown

1/2 cup Shredded Carrot

1/4 cup Chopped Pecans

1/4 cup crumbled Blue Cheese

Onion powder

1 tsp Worcestershire sauce

4 Pork loin chops

1/4 cup Plain Yogurt

4 tsp Flour

3/4 cup Milk

1/2 tsp Instant chicken bouillon

Dashed Pepper

In a small bowl, mix the carrot, pecans, blue cheese, onion powder and the Worcestershire sauce for stuffing

Trim the fat from the meat

Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone

Spoon about 1/4 of the stuffing into each pocket

Fasten the pocket with wooden toothpicks

Grill the chops until brown and cooked through

In a small sauce pan, mix the yogurt and flour. Add milk, chicken bouillon, and pepper

Cook and stir until thickening and bubbly

Cook and stir for another 2 minutes

To serve, remove the toothpicks and serve sauce over the chops

4 boneless pork top loin chops, cut 1 inch thick

1/2 cup spicy brown mustard

1/4 cup dry white wine

1 sliced green onion

1 tablespoon curry powder

1 tablespoon olive oil

1/4 to 1/2 teaspoon crushed red pepper

1 clove minced garlic

Trim the fat from the pork chops

Place the pork chops in a plastic bag and set in a shallow dish

In a small bowl stir together the mustard, wine, green onion, curry powder, oil, crushed red pepper, and garlic (marinade)

Pour the marinade over the pork chops and seal the bag

Marinate in the refrigerator for 6 to 24 hours, turning the plastic bag occasionally

Drain the pork chops and reserve the marinade

Set the grill to medium-hot heat around a drip pan

Place chops on the grill rack over drip pan

Cover and grill for 22 to 24 minutes or until juices run clear, turning and brushing once with the reserved marinade

Discard any remaining marinade

1 can (20 oz) pineapple slices

6 (1″ thick) trimmed pork chops

1/2 cup soy sauce

1/3 cup vegetable oil

1/4 cup minced onion

1 clove minced garlic

1 tbs brown sugar

Drain the pineapple and reserve 1/4 cup of the juice

Place the pork chops in a large shallow dish

Mix the reserved pineapple juice, soy sauce, oil, onion, garlic, and brown sugar

Pour the mixture over the pork chops; cover and marinate in refrigerator 2-24 hours

Remove the pork chops and reserve the marinade

Grill the pork chops over medium coals for 40 to 45 minutes, turning frequently and basting with marinade

Place a pineapple ring on each chop for the last few minutes of cooking time