Serve these orange-scented apricot pork chops with wild rice pilaf and asparagus.

Gold Dust Pork Chops

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 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

1. Marinate pork chops in combined apricot liquid, orange liqueur, sugar, orange peel and allspice in refrigerator for 30 minutes.
2. Place pork chops on broiler pan; reserve marinade. Broil 5 inches from heat for 4 to 5 minutes on each side.
3. Meanwhile, puree apricots with reserved marinade and cornstarch in food processor.
4. 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.