Broccoli and Cheese with Apricot Glazed Pork Chops

Broccoli and Cheese
from hillbillyhousewife.com

•1 pound frozen broccoli


•2 tablespoons margarine

•2 tablespoons flour

•1/2 teaspoon salt

•Good dash pepper

•1 cup milk

•3/4 to 1 cup shredded cheese

Melt the margarine in a 2-quart saucepan. Stir in the flour, salt and pepper. Let it bubble a little bit to sort of toast the flour. Whisk in the milk. Cook and stir the sauce over medium heat until it boils. Allow it to boil for a whole minute. Add the cheese and stir until it melts.
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Apricot Glazed Pork Chops
from tasteofhome.com



2/3 cup apricot preserves

1/2 cup Italian salad dressing

2 tablespoons Dijon mustard

4 boneless pork loin chops (1 inch thick and 6 ounces each)


Directions

In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Yield: 4 servings.