Glaze, in a heavy saucepan, combine the apricots and water. Bring to a boil, reduce heat, and simmer uncovered for 12-15 minutes or until the apricots are tender and the liquid is reduced by half. In a separate sauté pan, melt the butter and sauté the shallots until softened but not brown. Transfer the apricot mixture and the shallots to a food processor along with the vinegar, mustard, honey, salt, and white pepper and purée until smooth. Return the mixture to the sauce pan and bring to a simmer. Simmer uncovered 8 to 10 minutes or until thickened. (Glaze can be cooked and stored in the refrigerator for up to 3 weeks).
Marinate the boar chops in a cup of the glaze for several hour or overnight in the refrigerator.
Prepare a fire in a charcoal grill. Lift chops from marinade and drain briefly, reserving marinade. Place chops on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, brushing occasionally with marinade and turning once, until meat near bone is no linger pink, about 4 to 5 minutes per side.Servings: 6