In a large skillet, heat butter over medium-high heat. Add onions, 3/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until tender. Stir in spreadable fruit, wine, vinegar and mustard. Bring to a boil; cook and stir 3-4 minutes or until slightly thickened. Add tomatoes; cook 2-3 minutes or until softened. Stir in basil and lime juice.
Sprinkle chops with remaining salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with sauce.
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|Serving Size: 1 Recipe (1594g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1272 (53%)|
|Amt Per Serving||% DV|
|Total Fat 141.3g||188 %|
|Saturated Fat 55.4g||277 %|
|Monounsaturated Fat 54.8g|
|Polyunsanturated Fat 16.4g|
|Cholesterol 678.1mg||209 %|
|Sodium 786.9mg||27 %|
|Potassium 4449.8mg||117 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 29.7g|
|Protein 220.5g||315 %|
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Calories per serving: 2406
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