From Camp County Kitchen

Submitted by Pittsburg1 on

By Penny Knox

Broiled Fruit Pork Chops

Makes 6 servings

6 well-trimmed boneless pork chops, 4 oz. each, ½ inch thick

1 can (8 oz.) pineapple slices in juice, drained (reserve 1 cup of juice)

1 can (16 oz.) apricot halves in juice drained

¼ cup apricot preserves

2 teaspoons of Dijon mustard

2 teaspoons cider vinegar

Step One: Arrange pork chops on rack in broiler pan, cut pineapple slices in half. Arrange pineapple and apricots evenly around chops. Set aside. In one quart sauce pan, combine preserves, mustard and vinegar. Cook over low heat for five to eight minutes, or until preserves are melted, stirring occasionally.

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