"Source: Stephanie O'Dea, slightly adapted..."
INGREDIENTS
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8 pork chops (bone-in or out)
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salt
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pepper
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1 (18 ounce) jar apricot preserves or 1 (18 ounce) jar apricot jam
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1 cup barbecue sauce
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1 teaspoon dried mustard
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1/2-1 tablespoon Tabasco sauce