Serves: 6
Total Calories: 371
In saucepan combine apricot preserves, tomato sauce, brown sugar, vermouth, lemon juice, oil, and garlic. Cook, uncovered, for 10 minutes, stirring occasionally. Place chops on oiled grill sprinkle lightly with salt and pepper grill over medium coals about 30 to 35 minutes, or until done. Turn frequently and brush with sauce. During last 10 minutes, lightly grill pineapple spears, basting with sauce. Top each chop with pineapple before serving.
Note: To make pineapple spears, peel whole pineapple, removing rind, leaves, and eyes. Cut pineapple lengthwise into spears, removing core.
This Grilled Apricot Pork Chops recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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