4 loin porkchops, 1/2 inch thick, trimmed of fat
1/2 teaspoon garlic salt
For the Apricot Mustard Glaze:
1/4 cup Smucker's Apricot Preserves
2 tablespoons coarse-grained or Dijon mustard
Rub both sides of porkchops with garlic salt. In a small bowl, combine glaze ingredients; mix well.
When ready to barbecue, place porkchops on gas grill over medium-low heat or on charcoal grill four to six inches from medium-hot coals.
Cook eight to 11 minutes or until tender and no longer pink, turning once and brushing with glaze during the last five minutes of cooking time.
Active Time: 10 Minutes
Total Time: 25 Minutes
Yield: 4 Servings