Pork Chops With Chili-Apricot Glaze

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   1. For glaze, cut up any large pieces in apricot jam or preserves. In a small saucepan combine jam or preserves, chili sauce, mustard and water. Cook and stir over medium-low heat until heated and well blended. Remove from heat.

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   2. Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4-5 inches from heat for 8 minutes.

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   3. Turn pork chops; brush generously with glaze. Broil 8-12 minutes more or until juices run clear. Spoon any remaining glaze over meat before serving. Makes 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.