15 mL vegetable oil
1 small onion, finely minced
250 mL peach preserves
150 mL FRENCH'S® Honey Mustard or FRENCH'S® Dijon Mustard
10 mL grated peeled ginger root
6 boneless pork chop ,(1 inch/2.5 cm thick)
SAUTE onion in oil in small saucepan. Stir in preserves, mustard and ginger. Simmer 5 min. Reserve ¾ cup (175 mL) for dipping.
GRILL chops over medium direct heat 20 min. until barely pink in center, turning and basting often with remaining sauce.
SERVE chops with reserved sauce for dipping.
Alternate skillet method: Brown chops in skillet. Pour peach mixture over chops and simmer until no longer pink near bone.