Chyrel's Recipes From Friends

Gold Dust Pork Chops Recipe

Gold Dust Pork Chops                         
Source: The National Pork Board


6 butterfly pork chops, cut 3/4-inch thick
1 can (17 oz.) apricot halves, drained, reserving liquid
3 tablespoons orange liqueur
1 tablespoon 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 4-5 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

Serving Suggestions
Serve along with wild rice pilaf and asparagus.

Back          Home
Recipes From Friends