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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 of 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.
Sauté onion and pear in melted butter in skillet for 3 minutes.
Add apricot mixture. Cook and stir until thickened.
Stir in grapes.
Serve over pork chops.
Pork Chop Recipes
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