It’s grilling season, especially as we enjoy our Fourth of July celebrations and later in the season, Labor Day. But we don’t just need holidays to enjoy a good barbecue or grilled dish, they’re great year ‘round. These Apricot-Dijon Pork Chops are a little different as you don’t use the usual barbecue sauce when grilled. These Butterscotch Rice Krispies Treats are an ideal outdoor dessert to finish off an outdoor meal.
Apricot-Dijon Pork Chops
1/2 cup apricot (or peach) preserves, any large pieces cut up
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1/4 teaspoon dried marjoram leaves
4 pork loin chops (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon black pepper
Heat grill. In a small saucepan, combine preserves, mustard, soy sauce and marjoram; mix well. Cook over low heat until preserves are melted, stirring frequently
When ready to grill, sprinkle both sides of pork chops with salt and pepper. Place chops on gas grill over medium heat or on charcoal grill four to six inches from medium coals; cover grill. Cook 12-15 minutes or until pork is no longer pink in center, turning once and brushing with preserves mixture during last 2 minutes of cooking time.
To serve, bring any remaining preserves mixture to a boil. Serve with pork chops
Makes 4 servings.
Butterscotch Rice Krispies Treats
3 tablespoons margarine
4 cups miniature marshmallows
3 tablespoons instant butterscotch pudding mix
6 cups Rice Krispies cereal
vegetable cooking spray
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Stir in butterscotch pudding mix.
Add Rice Krispies cereal. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into a 13x9x2-inch pan coated with cooking spray.
Cut into 2-inch squares when cool.
Makes 24 squares.
