Porkchops with Apricot Mustard Glaze

4 loin porkchops, 1/2 inch thick, trimmed of fat
1/2 teaspoon garlic salt

Apricot Mustard Glaze
1/4 cup Smucker's Apricot Preserves
2 tablespoons coarse-grained or dijon mustard

Heat grill. Rub both sides of porkchops with garlic salt. In a small bowl, combine glaze ingredients; mix well.

When ready to barbecue, place porkchops on gas grill over medium-low heat or on charcoal grill four to six inches from medium-hot coals. Cook eight to 11 minutes or until tender and no longer pink, turning once and brushing with glaze during the last five minutes of cooking time.

Makes four servings.