Reviewed: Mar. 4, 2012

My huband likes bone-in and I like boneless. This was a great recipe for the both of us. I added 1/2 of a cup of chopped green peppers. It was great. It would probably be great for chicken too. I will make again soon.

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Reviewer:

soupy

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Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

Reviewed: Aug. 22, 2011

This is easy and delicious! We also lowered heat to 375...

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Reviewer:

davincigrrrl

Reviewed: May 27, 2011

I didn't use some of the main ingredients, but used the basic recipe and idea, and it came out great. I seasoned and browned the pork chops per the recipe. Then I mixed about 1 1/2 Tbsp of apricot pepper jelly with 1/2 tsp of garlic paste (per porkchop) and put this mixture on top of the chops before baking. This made a very tasty sauce.

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Reviewer:

LBC

Reviewed: May 6, 2011

Our kids didn't much care for it...maybe it's b/c I used orange marmalade instead of apricot jam. We may try it again with the jam instead of marmalade.

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Reviewer:

NurseAim

Reviewed: Mar. 25, 2011

My husband and I made this recipe last night for dinner...... It was Delish ! Even the 2 and 5 year old loved it...

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Reviewer:

spollard79

Cooking Level: Expert

Home Town: Ardmore, Pennsylvania, USA

Living In: Upper Darby, Pennsylvania, USA

Reviewed: Mar. 10, 2011

I made this exactly according to the recipe, except that I followed the advice of others and reduced the temperature to 350 and cooked for about half an hour. If your chops are less than a full inch thick, be sure to check them early; mine were probably closer to 3/4" thick, and I felt they were a tad bit overdone, even with the reduced temp/time. I couldn't find apricot jam and had to make do with preserves, but I don't really think that makes much difference. While the taste was a little more fiery than we usually care for, we did eat it all up in one night, and I will probably make it again. I think the Catalina dressing AND pepper together were what made it a little on the too-spicy side for us; next time I'll skip the pepper and see if it makes a difference. I may also use more apricot to make it a little sweeter.

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Reviewer:

V. L. Hartman

Cooking Level: Intermediate

Living In: Auburn, Illinois, USA

Reviewed: Nov. 19, 2010

Overall the recipe was good however the catalina dressing and onion soup over powers the dish. I cut back the dressing and added a little bit of onion soup mix. I love apricots so I added extra jam. I would try this again but I think I'll marinate the chops in the sauce.

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Reviewer:

Momchef0709

Reviewed: Nov. 10, 2010

I felt this was a good recipe. The only thing that shocked me was the nutritional information. 622 calories, and 40 + grams of carbs?? I substitued the called apricot jam with a sugar free version. I also used low cal catalina dressing. The taste and flavor were very good. I am diabetic so there was no way I could have eaten it as was. Thank you for sharing.

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Reviewer:

Brenda1827

Cooking Level: Intermediate

Home Town: Sherwood, Ohio, USA

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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Reviewer:

Erica

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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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