Pear-Mustard Sauce

Use as a last-minute glaze for pork chops.

1 (16 ounce) can pear halves, drained
3 tablespoons pear syrup
1 tablespoon Dijon-style mustard
1 tablespoon cider vinegar
2 tablespoons honey
Dash of hot pepper sauce
Salt, to taste
Pepper, to taste

In blender container, puree all ingredients. Brush onto meat on grill during last 5 minutes of cooking time.

Makes about 2 cups.