Gold Dust Pork Chops

Name: Gold Dust Pork Chops
Total time: 2100 s
Yield: 6 servings
Ingredients: 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

Pork

11Ingredients

┅Calories

35Minutes

Description

Serve along with wild rice pilaf and asparagus.

Ingredients

servings:

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

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Directions

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 4-5 minutes on each side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
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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