I did this in the slow cooker today for 4 hours. I took a suggestion from another user and used pineapple instead of apricot. My husband said I was authorized to make it again (which means he likes it in my house) and kids loved it. Next time I will try it with the apricot. I served this over rice with spinach as a side.

I never made this recipe as stated, but I really like the idea. I didn't change it too much. What I did was use a pork tenderloin (I use anywhere from a 2-1 lbs but you can go bigger or smaller just adjust the cooking time.) I take a 1/2 tbsp sesame oil and 1/2 tbs Olive oil and warm in a nonstick pan over the stove. I spice the pork loin with salt, pepper, garlic powder, and a few red pepper flakes. Then I brown the pork loin on all sides very quickly. While I am browning I warm up the over to at least 350, mix 1/2 packet onion soup mix, 8 ozs of apricot preserves, and 8-10ozs of french dressing, 1tsp sesame oil, and red pepper flakes. I put the pork loin in a foil lined pan, pour the sauce over it, and then wrap the foil around the pork tight. I cook 2/3 baking time covered, and 1/3 uncovered. Like I said about cooking times you will have to ajust the cooking times to your size pork loin.

I chose this recipe to prepare for a dinner party...14 guests...because I could prep ahead and do it in the oven. It was a big success and so easy! I do prefer the Catalina dressing however for a tangier flavor.

Very yummy! Also good with chicken. Great in the crockpot.

I have been making a variation of this recipe for a long time, and it's a hit with my family every time I make it. It is similar to sweet and sour pork, but so much easier, and the sauce is delicious over rice. I use fat-free Catalina dressing and instead of apricot preserves, I use a small can of pineapple tidbits. Sometimes, I add some bell pepper strips. Best of all, I throw it all in the crockpot for 4 hours on high or 8 hours on low. Serve it with packaged fried rice (like Rice-A-Roni) and steamed veggies. Fast, easy, cheap, and good!

I have made a very similar recipe, Apricot Chicken(using both white and dark chicken and with skin on and off). This recipe has been in my family for as long as I can remember. It calls for 1 packages of onion soup mix, 1 bottle of apricot jam, 1 bottle of Russian Salad Dressing and 1/2 cup water. The chicken is baked at 350 for 1 hour and served with rice. Yum!

This recipe got an all thumbs up from all of my children! I had to substitute the Russian dressing for a bottle of Western dressing as our store doesn't carry the Russian dressing. It still worked out beautifully! I'm going to attempt this recipe in the slow cooker and add some chunk pineapple to serve over a bed of rice. But I highly recommend this recipe!

I didn't think this could be good cause I'm used to more prep work - turned out great. My 1 lb. of boneless chops were cut 1/2 inch thick and they were a little overdone in 30 minutes (thickness of chops relates to cooking time, so there can be a great deal of variation - and I think that may be the cause of some of the other reviewers' dissatisfaction). I used 1/2 the sauce recipe on 1 lb of meat and there was plenty to go over brown rice. I used russian and pineapple-apricot preserves (some other reviewers suggest variations, so that's mine). Not "the best", but very good; will repeat.

My family loved this recipe. It was really great. I cooked for less time - it was finished.

Dry meat and not worth the cost of the ingredients.

This recipe is delicious! For a little more sweet flavour, try using crushed pineapple instead of apricot preserves.

My husband is not a "sauce" person but likes this recipe. I add rice as a side and pour the sauce on it. I have used chicken too and it's great!

I love easy recipes...and this fits the bill. Even my picky 2 year old ate this and she typically doesn't eat meat.

Yummy! I used really thick pork chops and they turned out really moist and tender. I also added some fresh onions just because I had them. It turned out really flavorful.

We didn't care for this dish. The pork turned out tough and the apricot flavor was not to our liking.

Very Yummy but most of all super super quick to prepare

Very intersting flavor. Both of my picky sons liked it, although one did scrape off some of the extra onion soup mix. Pretty easy with the flavor of slaving over an oven.

This was really yummy. I made some modifications, using 2 pork chops: 1/3 cup apricot and pineapple preserves; 3 oz tomato sauce; and 1 tbsp onion powder. After I mixed and poured the sauce on the pork chops, I added one dollop of the apricot and pineapple preserves on top of the pork chops. It turned out delicious - both my husband and I loved it. This recipe is going in my recipe book!

5 stars from a family of picky eaters?!? No way! WAY! So tender and flavorful that even my 18 month old, who won't consider eating anything but bread, couldn't get enough. Make this recipe, you won't be disappointed!

It's not that the sauce was bad, but the sauce did make my pork chops taste bad. Maybe the sauce would work better with chicken.