| 2 tbsp | Butter |
| 4 (1 lb. | Total) 1/2-inch-thick pork chops |
| 1/4 cup | Diced shallots |
| 1/2 cup | Apricot nectar |
| 1/4 cup | Sherry wine or dry white wine |
| 1/4 cup | Maple syrup |
| 1/2 tsp | Instant Chicken Flavor Bouillon |
| 4 | Dried apricot halves, thinly sliced (optional) |
| 1 tbsp | 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 nectar, 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 apricots and parsley, if desired.
This glaze works on other types of meat as well.