Reviewed: Jul. 21, 2009

Wow! The flavor of these chops were great! My husband and I both loved this recipe. Thank you EBSEPKE

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Erica

Living In: Louisville, Kentucky, USA

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Reviewed: Apr. 9, 2009

Delicious, easy recipe. I followed it exactly so I could give an honest review, and if I make it again I may add/change some seasonings and proportions for my own tastes, as is normal - but if you are looking for a way to make pork chops more interesting, this is great. It's a sweet, tangy taste that you can alter depending on how much apricot vs. how much dressing you put in. My only advice is be aware that this recipe makes a lot of sauce, so you might want to alter the measurements depending on how many chops you are making. I made 6 medium-sized chops and there was plenty.

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Jamie C.

Cooking Level: Intermediate

Home Town: Englewood, Florida, USA

Living In: Millville, New Jersey, USA

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Reviewed: Apr. 2, 2009

This tastes fabulous! The only reason I wouldn't give 5stars..is that unless you read the reviews..you would have shoe leather. Luckily I read the reviews and reduced temp to 350 for 35 min. Still a bit too long, would use 350 for 25 min. (Of course I had no bone in my pork). But the flavor was awesome. We loved using the extra sauce on brown rice. And the recipe is very forgiving. I used whatever tangy tomato style dressing I had and it turned out great. Whole family gave it a thumbs up! I also would make less in a larger dish for more glazing than sauce.

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julesandjaid

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Reviewed: Oct. 6, 2008

This was a really good recipe, just not quite what I rank 5 star. My kids (9,12) had to be coaxed into using the sauce over their brown rice, and then were going back for more. My husband says 4 star and so be it! Thanks for sharing. I made as called in the recipe...watch your meat as cooking time is largely dependent on this size of your chops.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Sep. 23, 2008

These are delicious. To save some calories I use Polaner Apricot Preserves with Splenda and I use fat free Catalina dressing, and no one in my house can taste the difference. This recipe makes a lot of extra sauce, we usually make cous cous or rice with it to soak it up. It's also great reheated.

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Heather Bienstock

Living In: Sewell, New Jersey, USA

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Reviewed: Aug. 20, 2008

YUMMY! I thought I had apricot preserves but all I could find in my fridge were peach, still came out awesome. I didn't have Catalina dressing so I googled it and made my own really fast in my blender (I just did NOT want to go to the store.) I also forgot to add the clove of garlic but seriously, it was SO GOOD anyway! Thank you for posting this recipe, it was so fast, easy, and tender. Serve this to people you want to impress! Oh, and I served it with steamed basmati rice and steamed broccoli.

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Missy

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Mar. 6, 2008

This was soooo good! I will certainly be using this recipe again. For a little added flavor, I sprinkled in two pinches of dried rosemary and a couple dashes of salt-free all-purpose seasoning. It certainly impressed my dinner guest, too! Thanks for sharing such a great recipe!

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Victoria C.

Cooking Level: Expert

Home Town: Chatsworth, Georgia, USA

Living In: Dalton, Georgia, USA

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Reviewed: Jan. 23, 2008

My husband really liked it, but my three children did not. The kids said the sauce was too sweet, my husband had no complaint. I followed the recipe exactly, except I did change the oven temperture to 350 degrees, and baked for about 45-55 minutes or so.

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family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Jan. 7, 2008

Oh man this recipes was so easy and yummy! It's very savory and tangy at the same time. I used apricot preserves as that's what I had on hand. Very good recipe-thanks!

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YOYO78

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Nov. 6, 2007

I gave this three stars because I wasn't disappointed and I wasn't wowed. It was a good recipe, but I probably won't repeat it.

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Oct. 29, 2007

didnt need as long to cook, good flavor

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BITSY327

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Reviewed: Oct. 20, 2007

My family really likes this recipe, but like other reviewers I use Italian rather than Catalina dressing. It's just a taste preference. Otherwise, this is a great recipe. If you have leftovers, they're tasty heated, shredded and on bread as chicken sandwiches the next day!

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PAIGERUSHING

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Reviewed: Sep. 15, 2007

This recipe is very simple to make. The sweet and spicy mixture pleased everyone in the family.

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DANA405

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Reviewed: Jul. 31, 2007

A nice change to the usual pork chops. I tried grilling them, and didn't put the sauce on until close to the end. Unfortunately the sauce didn't stick on as well. Next time I will try leaving the sauce on the whole time while grilling.

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Allison

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Reviewed: Feb. 12, 2007

Taste great with a mixture of sweet and sour. The apricots add just the right amount of sweetness and aid in the carmelization effect over the porkchops! Next time I will try boneless pork chops and will send a review!

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TChalker

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Reviewed: Jan. 1, 2007

This is a very OK dish; not bad, not spectacular. I prefer my pork chops to have a lot more spice and flavor, but if you enjoy milder food you might like this.

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ewheat

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 26, 2006

I've made this dish several times, and always get compliments!

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Jonathan Stiffy

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Reviewed: Nov. 26, 2006

I've made this twice. The first time, I used ultra-thin boneless chops and baked 20 mins at 350 and it was pretty good. 2nd time, I used boneless 1 in. thick chops, baked 30 mins and they were terrible!!! The sauce got oily, the chops were too dry, and there was zero flavor! IF you make this dish, try the ultra-thin chops, it absorbs the flavor better.

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Nov. 25, 2006

I agree with the other reviewers that 350 degrees for 30 min. is the right choice for 1 inch thick boneless chops. However, I didn't really like the taste much and neither did my husband. Not sure what was wrong. It was edible, but not "good".

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GINGER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Irvine, California, USA

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Reviewed: Sep. 25, 2006

For me, this was just okay. We normally use this recipe for chicken, minus the garlic(Baked Apricot Chicken) which my family absolutely loves. My kids did not care for the pork/apricot mixture, but my husband liked it....he had 3rds. I used apricot preserves and 1/2 russian dressing, 1/2 catalina. I followed other reviewers suggestions and baked at 350 for 30 minutes which was just right....I used boneless sirloin chops.

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