Glazed Pork Chops With Sweet Onions

½ cup pineapple jam

¼ cup red bell pepper jelly

1 teaspoon Dijon mustard

¼ teaspoon horseradish or to taste

¼ cup dried apricots, chopped

4 boneless loin pork chops (about 1 pound total)

Salt and pepper to taste

2 tablespoons olive oil

1 sweet onion, very thinly sliced

1 teaspoon fresh thyme leaves

In a medium bowl, Combine pineapple jam, bell pepper jelly, mustard, horseradish and apricots; set aside.

Sprinkle chops with salt and pepper on both sides.

Heat olive oil in large skillet over medium heat. Add onions and thyme. Cook, stirring often, until lightly browned, about 5 minutes. Push mixture to edges of skillet and add pork. Brush with glaze and cook 5-7 minutes, stirring onion mixture to prevent burning. Turn and brush again with glaze, cooking 5-7 minutes more or until done. Keep stirring onion mixture. Serve with smashed potatoes.

Serves four.

Cook's note: This recipe works with boneless, skinless chicken breast or thighs, or fish fillets (1-inch thick). Salmon is a favorite, but halibut, swordfish or tuna are good too. Cooking times will vary.

Nutrition values per serving: 470 calories, 22 g fat (6 g saturated), 36 g carbohydrates, 1 g fiber, 33 g protein, 95 mg cholesterol, 100 mg sodium.