4 (1 1/4-inch) butterfly pork chops
3/4 c. mixed dried fruit (peaches, prunes, apricots, apples)
1 1/2 c. orange juice
1/2 c. cream sherry
1/2 tsp. dry mustard
1/4 tsp. ground ginger
1 tbsp. cornstarch
2 tbsp. cold water

Place chops on rack on broiler pan. Broil 20-25 minutes, turning once. Combine fruit, orange juice, sherry, mustard, and ginger in saucepan. Bring to a boil. Cover and simmer 10-15 minutes.

Combine cornstarch and water. Stir into fruit mixture. Cook over medium heat, stirring constantly until thickened. Cook 1 minute longer. Serve chops over hot rice and spoon sauce over.