\u00c2\u00a0<\/p>\n
1\/4 C. apricot jam or preserves <\/span><\/p>\n 1\/4 C. chili sauce <\/span><\/p>\n 1 T. sweet-hot mustard or brown mustard <\/span><\/p>\n 1 T. water <\/span><\/p>\n 4 boneless pork top loin chops, 1 inch thick (about 1-1\/2 pounds total) <\/span><\/p>\n \u00c2\u00a0<\/p>\n 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. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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) \u00c2\u00a0 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…<\/p>\n