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.
Makes about 2 cups.