1/4 C. apricot jam or preserves

1/4 C. chili sauce

1 T. sweet-hot mustard or brown mustard

1 T. water

4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)

 

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 through and well blended. Remove from heat. Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 8 minutes. Turn pork chops; brush generously with glaze. Broil 8 to 12 minutes more or until juices run clear. Spoon any remaining glaze over meat before serving.