2 tbsp. reduced calorie apricot spread (jam)
1-1/2 tsp. dry Madeira wine
1 tsp. each Dijon-style mustard and honey
1/8 tsp. minced pared ginger root
2 pork loin chops (5 oz. each)
dash of each: salt, pepper and garlic powder

In small saucepan, combine apricot spread, wine, mustard, honey and ginger. Cook over medium heat, stirring frequently, until mixture is smooth and thickened, 3 to 4 minutes. Remove from heat; cover and keep warm.

Season pork chops with salt, pepper and garlic powder and arrange on rack in broiling pan; broil 6 minutes. Turn chops over and using a pastry brush, brush each with 1 teaspoon apricot mixture. Broil until chops are thoroughly cooked, about 6 minutes longer.

Transfer chops to serving platter and serve with remaining apricot mixture.