Apricot Glazed Maple Sugar Cured Smoked Pork Chops

Makes 4 steaks

Ingredients:
4 each Paradise Locker Meats Maple Sugar Cured Smoked Pork Chops
2 Tablespoons butter
½ cup Fantasma’s apricot preserves
2 Tablespoons brown sugar
1 Tablespoon Dijon Mustard
1 Tablespoon water
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon ground cinnamon

Glaze: Combine the preserves, brown sugar, Dijon mustard, water, lemon juice, Worcestershire sauce and ground cinnamon in a small saucepan over medium heat. Cook for two to three minutes. Place half the glaze in a small bowl to serve with the pork chop after cooking and set aside.

Over medium-high heat, melt the butter in a skillet. Use a paper towel to pat the Pork Chops dry and remove any excess moisture. Place Pork Chops in the skillet and use a barbecue basting brush to generously coat the top side of the steak with the glaze, cook for two minutes or until fully heated through. Continue basting each side with each flip of the porch chop. 

Serve immediately with the reserved apricot glaze and complementary side dishes.