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    Source:Southern Living

    yieldsMakes about 2 1/2 cups. timePREP: 5 MIN., CHILL: 24 HR. difficultyeasy

    This sauce has a kick when first prepared. A little time in the refrigerator will soften the bite by allowing the flavors to meld and mellow a little. Find dry mustard on the spice aisle of the supermarket.


    • 1 cup pineapple preserves
    • 1 cup apple jelly
    • ½ cup firmly packed brown sugar
    • 1 (2-oz.) tin dry mustard
    • 3 Tbsp. horseradish
    • Freshly ground pepper to taste

    Stir together first 5 ingredients. Add pepper to taste. Cover and chill at least 24 hours or up to 2 weeks.

    Best use:

    Mustard Pork Chops: Brush 1 cup No-Cook Mustard Sauce evenly over 4 (¾-inch-thick) bone-in pork chops. Grill, covered with grill lid, over medium heat (300° to 350°) 6 to 7 minutes on each side or until a thermometer inserted in thickest portion registers 155°. Let stand 5 minutes or until thermometer registers 160°. Makes 4 servings. Prep: 10 min., Grill: 14 min., Stand: 5 min.

    Copyright © Southern Progress Corporation May 2007



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