Another tasty treat from Jean Nidetch. The original recipe was written for 10 ounces of pork so you will have to do the math, sorry.
Ingredients: [‘apricot preserves’, ‘madeira wine’, ‘dijon-style mustard’, ‘honey’, ‘ginger’, ‘pork loin chops’, ‘salt’]
Quantity of Ingredients: [“2 tablespoons apricot preserves”,”1 1/2 teaspoons dry madeira wine”,”1 teaspoon dijon-style mustard”,”1 teaspoon honey”,”1/8 teaspoon ginger, minced pared “,”2 pork loin chops (5 ounces each)”,”1 dash salt, white pepper, garlic powder “]
Number of Servings: 2
Steps: [‘Combine apricot preserves, wine, mustard, honey, and ginger in a small sauce pan.’, ‘Cook 3-4 minutes over medium heat, stirring frequently, until mixture is smooth and thick.’, ‘Remove from heat; cover and keep warm.’, ‘Season pork with salt, pepper, and garlic powder.’, ‘Arrange on rack in broiling pan; broil for 6 minutes.’, ‘Turn chops over, and using a pastry brush, brush each with 1 teaspoon apricot mixture.’, ‘Broil until chops are thoroughly cooked, about 6 minutes.’, ‘Transer chops to serving plate and serve with remaining apricot mixture.’]