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Description
Serve along with wild rice pilaf and asparagus.
Ingredients
US|METRIC
6 SERVINGS
- 6 butterflied pork chops (cut 3/4-inch thick)
- 17 oz. apricot halves (drained, reserving liquid)
- 3 Tbsp. orange liqueur
- 1 Tbsp. sugar
- 1/4 tsp. orange zest (grated)
- 1 dash ground allspice
- 1 Tbsp. corn starch
- 1 Tbsp. 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.
NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium15mg1% |
| Potassium300mg9% |
| Protein1g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber3g12% |
| Sugars18g |
| Vitamin A35% |
| Vitamin C20% |
| Calcium2% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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