8 pork butterfly chops, cut 1 1/4 inch thick
1/2 tsp. horseradish
1/2 c. apricot nectar
1/2 tsp. paprika
2 tsp. honey
1 1/4 tsp. salt
1 1/4 c. catsup
1/2 c. brown sugar
1 1/4 tbsp. lemon juice
2 1/2 tbsp. Worcestershire sauce
1/2 tsp. soy sauce
1 tsp. black pepper
1 tsp. onion powder
2 c. water

Combine ingredients in a small saucepan, bring to a rolling boil. Remove, let cool. After cooled place chops in a pan and marinate, do not pierce with fork. Place chops in refrigerator 6 to 8 hours. Turn chops occasionally. Remove chops from marinade and place on grill 6 to 8 inches above coals. Cook over low heat 8 minutes, then turn. Keep turning and basting frequently for one hour. Makes 8 servings.