New again... and only $1.69 per serving. These were really good. REALLY good! They are very fast and easy (and the smoke detector only went off once... isn't broiling great!) The only thing that could make them better would be to grill them and then add the glaze at the end. The glaze is very similar to a glaze we put on grilled shrimp that Brad goes crazy over.
MUSTARD-APRICOT PORK CHOPS
1/3 cup apricot preserves
2 TBSP Dijon mustard
4 pork loin chops
3 green onions, chopped
Hot cooked rice (optional)
In a small saucepan over low heat, cook and stir preserves and mustard until preserves are melted (I put mine in the microwave for about 25 seconds); set aside. Place pork chops on a lightly greased broiler pan; boil 4 inches from the heat for 5 minutes. Brush with half of the glaze; turn chops. Broil 5 minutes longer; brush with the remaining glaze. Broil 2-4 minutes more or until meat juices run clear. Top with onions. Serve over rice (optional).
MUSTARD-APRICOT PORK CHOPS
1/3 cup apricot preserves
2 TBSP Dijon mustard
4 pork loin chops
3 green onions, chopped
Hot cooked rice (optional)
In a small saucepan over low heat, cook and stir preserves and mustard until preserves are melted (I put mine in the microwave for about 25 seconds); set aside. Place pork chops on a lightly greased broiler pan; boil 4 inches from the heat for 5 minutes. Brush with half of the glaze; turn chops. Broil 5 minutes longer; brush with the remaining glaze. Broil 2-4 minutes more or until meat juices run clear. Top with onions. Serve over rice (optional).
Comments