1-1/2 t. ground ginger 1 t. salt 1/2 t. garlic powder 1/2 t. black pepper 6 (6-oz) boneless pork chops 1 C. apricot preserves 2 T. hoisin sauce 1/2 t. red pepper flakes 2 T. chopped walnuts 3 T. chopped green onions
Combine ginger, salt, garlic powder, and pepper; rub over pork chops. Heat apricot preserves, hoisin sauce, and red pepper flakes in a small saucepan until preserves melt. Grill pork, covered, over medium heat for 5-6 minutes on each side or until 145 F, basting with sauce. Brush with reserved sauce; sprinkle with chopped walnuts and green onions.
Pork&Ham