Gold Dust Pork Chops
Serve these orange-scented apricot pork chops with wild rice pilaf and roasted asparagus.
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
- 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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 310 calories Protein 27 grams Fat 8 grams Sodium 79 milligrams Cholesterol 71 milligrams.
Recipe provided courtesy of National Pork Board.