Gold Dust Pork Chops recipe

INGREDIENTS:

• 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

PREPARATION:

• 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

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Happy Cooking