6 butterfly pork chops, cut 3/4-inch thick
1 (17 ounce) can apricot halves, drained, reserving liquid
3 tablespoons orange liqueur
1 tablespoon granulated sugar
1/4 teaspoon grated orange peel
Dash of ground allspice
1 tablespoon cornstarch
1 tablespoon butter or margarine
1/4 cup chopped red onion
1 large firm pear, sliced
1 1/2 cups seedless red grapes

Marinate pork chops in combined apricot liquid, orange liqueur, sugar, orange peel and allspice in refrigerator for 30 minutes.

Place pork chops on broiler pan; reserve marinade. Broil 5 inches from heat for 4 to 5 minutes on each side.

Meanwhile, pur? apricots with reserved marinade and cornstarch in food processor. Saut?onion and pear in melted butter in skillet for 3 minutes. Add apricot mixture. Cook and stir until thickened. Stir in grapes.

Serve over pork chops.