Serve along with wild rice pilaf and asparagus.


  • 6 butterflied pork chops (cut 3/4-inch thick)
  • 17 ounces apricot halves (drained, reserving liquid)
  • 3 tablespoons orange liqueur
  • 1 tablespoon sugar
  • 1/4 teaspoon orange zest (grated)
  • 1 dash ground allspice
  • 1 tablespoon corn starch
  • 1 tablespoon butter (or margarine)
  • 1/4 cup red onion (chopped)
  • 1 pears (large, firm, sliced)
  • 1 1/2 cups seedless red grapes


  1. Marinate pork chops in combined apricot liquid, orange liqueur, sugar, orange peel and allspice in refrigerator for 30 minutes.
  2. Place pork chops on broiler pan; reserve marinade. Broil 5 inches from heat for 4-5 minutes on each side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
  3. Meanwhile, puree apricots with reserved marinade and cornstarch in food processor. Saute onion and pear in melted butter in skillet for 3 minutes. Add apricot mixture. Cook and stir until thickened. Stir in grapes. Serve over chops.
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