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In a small saucepan over low heat, cook and stir apricot jam and mustard until jam is melted; set aside.
Place pork chops under grill and grill for 3 minutes each side. Brush with half of the glaze and grill for another 3 minutes each side.
Brush with the remaining glaze and grill a further 2-4 minutes or until meat juices run clear. Top with shallots.
Serve with rice.
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