Sunday, September 9, 2007

Apricot Pork Chops

6 Pork Chops (about 1/2-3/4 inch thick)
Salt & Pepper
1 tbsp. olive oil
2 cups apricot jam or preserves
2 cups french dressing
2 (1oz.) packages of dry onion soup mix
2 garlic cloves, crushed

To put in freezer: Package pork chops in quart ziploc bags (3 per bag). Mix jam, french dressing, soup mix and garlic in bowl. Divide mixture into 2 quart ziploc bags. Put chops and marinade packages into gallon ziploc with instruction card and freeze.

To cook: Thaw. Season chops with salt and pepper and brown in olive oil. Place chops in baking dish lined with foil and cover with apricot mixture. Bake about 40 minutes on 400 until pork is no longer pink in the center.

No comments: