GOLD DUST PORK CHOPS
Ingredients:
6 butterfly pork chops, cut 3/4-inch thick
1 (17 oz.) can apricot halves, drained, reserving liquid
3 T. orange liqueur
1 T. granulated sugar
1/4 tsp. grated orange peel
Dash of ground allspice
1 T. cornstarch
1 T. butter or margarine
1/4 C. chopped red onion
1 large firm pear, sliced
1 1/2 C. 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, purée 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.
B-man 