Apricot-Maple Glazed Pork Chops
2 tablespoons butter
4 (1 lb.) tablespoons 1/2-inch-thick pork chops
1/4 cup diced shallots
1/2 cup Apricot preserves
1/4 cup sherry wine or dry white wine
1/4 cup maple syrup
1/2 teaspoon Instant Chicken Bouillon
1 tablespoon finely chopped parsley (optional)
MELT butter in large skillet. Add pork; cook, turning once, until no longer pink
in center. Transfer to serving plate; keep warm.
ADD shallots to skillet; cook, stirring frequently, until tender. Stir in
preserves, sherry, maple syrup and bouillon. Bring to a boil; cook,stirring
frequently, until sauce has thickened. Remove from heat; pour sauce over pork.
Sprinkle with parsley.