Use Pear-Mustard Sauce as a last-minute glaze for pork chops.
- 1 (16 ounce) can pear halves, drained
- 3 tablespoons pear syrup
- 1 tablespoon Dijon-style mustard
- 1 tablespoon cider vinegar
- 2 tablespoons honey
- Dash of hot pepper sauce
- Salt, to taste
- Pepper, to taste
- In blender container, puree all ingredients.
- Brush onto meat on grill during last 5 minutes of cooking time.
Yield: about 2 cups