Saturday, January 12, 2008


I hadn't made these in about a year, but I pulled out the recipe a few nights ago & remembered how yummy it is! VERY similar to the "cranberry chicken" recipe, so if you buy the ingredients for one, you only need two items (meat & change the jelly) for the other. I usually don't buy pork chops with bones, but they were really flavorful & juicy! Served it with rice (and leftover sauce after baking) & broccoli.

makes 4 servings , ready in 52 minutes.

1 tblsp. olive oil
4 (1 inch thick) bone-in pork chops
salt & pepper to taste
1 cup apricot jam (i had apricot-pineapple & it worked fine)
1 cup catalina salad dressing
1 pkg. dry onion soup mix
1 garlic clove, crushed

Preheat oven to 400 degrees. Heat oil in frying pan over med-high heat. Season pork chops with salt & pepper; cook 2-3 minutes per side until well-browned. Stir jam, salad dressing, onion soup mix & garlic together in a bowl until well blended. Place chops in a 9x13 inch baking pan lined with foil and cover with apricot mixture. Bake in oven for about 40 minutes , until meat reaches 160 degrees or pork is no longer pink in center.

~recipe from, submitted by: ebsepke. ~