1 Tbsp. vegetable oil
1 small Onion, finely minced
1 (12 ounce) jar peach preserves
2/3 cup FRENCH'S® Honey Mustard
2 tsp. grated peeled ginger root
6 inches boneless pork chop
SAUTE onion in oil in small saucepan. Stir in preserves, mustard and ginger. Simmer 5 min. Reserve 3/4 cup for dipping.
GRILL chops over medium direct heat 20 min. until barely pink in center, turning and basting often with remaining sauce.
SERVE chops with reserved sauce for dipping.
Alternate skillet method: Brown chops in skillet. Pour peach mixture over chops and simmer until no longer pink near bone.