• 1 jar (10 to 12 ounces) cherry preserves
• 1 cup chopped onion
• ½ cup chili sauce
• ¼ cup firmly packed Dierbergs brown sugar
• 2 cloves garlic, minced
• ½ teaspoon ground red pepper
• 6 boneless pork loin chops (1-inch thick)
• Dierbergs canola oil
• Coarse salt and freshly ground black pepper

In medium saucepan, combine preserves, onion, chili sauce, brown sugar, garlic, and ground red pepper; bring to a boil. Reduce heat; simmer 20 minutes. Cool to room temperature.

 

Rub both sides of pork chops with oil; season with salt and pepper. Place chops on oiled grid over medium-high heat; cover and grill until browned on bottom side, about 4 minutes.

 

Turn chops over; spread sauce over chops. Grill until internal temperature is 150˚F., about 4 minutes. Serve with reserved sauce.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 387
Cholesterol: 72 mg
Fat: 8 g
Sodium: 698 mg
Carbohydrates: 49 g
Protein: 29 g
Fiber:
Saturated Fat: N/A