Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
1/3 cup apricot preserves
1 teaspoon Gulden's® Spicy Brown Mustard
1 teaspoon La Choy® Soy Sauce
4 bone-in pork chops, 1/2-inch thick (6 oz each)
2 teaspoons canola oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 23 mg | 2% |
| Carbohydrate | 17 g | 6% |
| Cholesterol | 61 mg | 20% |
| Total Fat | 11 g | 16% |
| Iron | 1 mg | 4% |
| Calories | 239 kcal | 12% |
| Sodium | 284 mg | 12% |
| Protein | 19 g | 38% |
| Saturated Fat | 3 g | 14% |
| Sugars | 11 g | 1% |
| Vitamin C | 2 mg | 4% |
Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork. Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.
Grilled Pork Chops with Apricot-Mustard Glaze
