4 loin porkchops, 1/2 in. thick, trimmed of fat.
1/2 t. garlic salt
Apricot Mustard Glaze
1/4 C. Smucker’s Apricot Preserves
2 T. corse-grained or dijon mustard
Heat grill. Rub both sides of porkchops with garlic salt. In a small bowl, combine glaze ingredients; mix well.
When ready to barbecue, place porkchops on grill over a medium-low heat or on charcoal grill four to six inches from medium-hot coals. Cook eight to 11 minutes or until tender and no longer pink, turning once and brushing with glaze during the last five minutes of cooking time.