Ingredients: 4 boneless pork rib end chops, 3/4-inch thick 2 tablespoons honey 2 tablespoons dijon-style mustard 1/2 teaspoon hot pepper sauce salt and pepper, to taste 1/4 cup heavy cream

Recipe Info Category: Pork & Veal Rating: 4 Contributor: Aspen Pitts

Stir together honey, mustard and hot pepper sauce.

Place pork on rack of broiler pan. Brush with mustard glaze, season with salt and pepper. Broil 4 inches from heat for 4 minutes; turn, brush with glaze. Broil 4 minutes more.

In small skillet heat cream and remaining glaze over medium high heat, stirring, until slightly thickened.