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.

Serves 4

AUTHOR: Gale