Sunday, December 7, 2008

Apricot Pork Chops


These were delicious. The apricot glaze was sweet and savory, and it was great to brighten up our taste buds with some fresh flavors after two months of heavy fall meals. This is an awesome meal to throw together at the last minute and chances are you have everything already in your pantry.

Apricot Pork Chops

4 center-cut pork chops
1 envelope dry onion soup mix
10 oz. Russian salad dressing
1 c. apricot preserves
Salt
Pepper

Preheat oven to 350 F. Season pork chops with salt and a small amount of pepper

Mix soup mix, dressing, and preserves together. Blend well to disolve all soup mix.

Place pork chops in a shallow casserole dish. Pour mixture over pork chops. Bake for 1 hour.

Notes:
  • It's really important that you don't season the pork chops with too much pepper. A small amount goes a long way.
  • Western dressing is a good sub for Russian if you can't find it. It's so hard to come by in my local grocery stores!
  • The soup mix adds a nice depth of flavor, but I wasn't in love with it. I'll have to experiment and find another acceptable ingredient. However, the combo with the preserves? Yummy.
  • It's really important to use preserves and not jam or jelly, or your glaze will be too sweet.

1 comment:

  1. Yum! I didn't use apricot so much in cooking but now I do and this recipe is a great one to try!

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