Reviewed: Jan. 5, 2009

This recipe made a great base, but it needed perking up for a little more flavor. I seasoned the chops with salt, pepper and garlic powder first. Then I browned the chops in olive oil, adding a diced onion, and half a finely diced green bell pepper. To the sauce mixture, I added a liberal squeeze of fresh lemon juice, and a little white wine. After adding the mixture to the chops, I baked as directed. And it was absolutely delicious served with rice and steamed broccoli.

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BC

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Reviewed: Nov. 6, 2008

A pretty good change up from you regular old pork chop dinner.

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Sandi S.

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Reviewed: Sep. 23, 2008

Good but not to die for

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bmattie

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Reviewed: Sep. 22, 2008

This recipe is delicious. I use the same ingredients only on chicken breasts and everyone loves them too.

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Linda Hend

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2008

I've been using this recipe with chicken for years and never thought about using it with pork chops -- it was delicious! However, I use an entire jar of apricot preserves to balance the tanginess of the Russian dressing. And you don't need the full amount of the sauce for this many pork chops -- use half and save the other half for another meal. It keeps well for quite a while in the fridge.

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KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Sep. 14, 2008

So easy and so yummy. Especially during the winter...this is really comfort food cooking at its best! Make sure you serve it with mashed potatoes...the sauce is excellent.

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Carli

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2008

My kids loved it and so did I. My husband is not a fruit and meat kinda guy and he actually liked it too! I will be making this again! :)

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uno

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Reviewed: Jul. 21, 2008

I only used a cup of the salad dressing and it was too overpowering. None of the apricot flavor came through. All five of us did not find this worth repeating. But, to be fair, I did use the crock pot and do not recommend it. It adds too much moisture and dilutes the sauce way to much. It was not even worth using.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: May 3, 2008

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.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Apr. 17, 2008

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.

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Debbie

Cooking Level: Intermediate

Home Town: Alta Vista, Kansas, USA

Living In: Madisonville, Louisiana, USA

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Reviewed: Apr. 16, 2008

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.

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MILLYCT

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Reviewed: Apr. 10, 2008

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

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SUNRENAY

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2008

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!

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Aggie

Cooking Level: Expert

Living In: Geneva, Alabama, USA

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Reviewed: Feb. 17, 2008

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!

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Jen

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Reviewed: Feb. 16, 2008

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!

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Andrea

Cooking Level: Intermediate

Home Town: Moorhead, Minnesota, USA

Living In: Northwood, North Dakota, USA

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Reviewed: Feb. 6, 2008

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.

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