Reviewed: Jul. 5, 2004

Nice change for pork chops. For better flavor season (salt, pepper, garlic powder, etc.) the pork chops and brown on each side (approx. 3 min per side in a little olive oil) before placing in baking pan. You can then reduce baking time to approximately 35 minutes or so. I sometimes add a splash of soy sauce to the mixture as well as a minced garlic clove. We use this same amount of sauce for 4 generous sized boneless chops as well. I like Catalina dressing for a spicier dish rather than Russian. Great over a bed of white rice.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jul. 5, 2004

Vey easy and tasted very good. It ended up tasting like a sweet barbecued pork chop. A definite keeper. Many thanks.

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ACMOM

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Reviewed: Jun. 10, 2004

Very yummy, Very easy, Very quick....what more could you ask for? I was really surprised at how good these were. Recipe doesn't call for tons of ingredients, so it doesn't take long to throw together, a big plus in my book!

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BEBOC

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Reviewed: Mar. 28, 2004

I make this recipe all the time with chicken breasts. I do not eat pork chops.

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SEE NU

Cooking Level: Expert

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Reviewed: Aug. 24, 2003

Quick, easy, wonderful. An instant family favorite.

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RON528

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Reviewed: Apr. 24, 2003

This pork chop recipe was a pleasant change from the cream of mushroom soup fare. I found them to be more sweet than sour, so in order to tone down the sweetness, I added 2T of soy sauce and 1 teaspoon of distilled vinegar. Thanks Katie.

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MAGGIE MCGUIRE

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Reviewed: Mar. 23, 2003

I made 4 pork chops and used 8oz of Russian dressing. My husband and I thought this was excellent. The chops were nice and tender and my son even gave it 4 stars. This is really sweet but we enjoyed it more than other "sweet" recipes we have tried.

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NJSS2000

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Reviewed: Nov. 30, 2002

Do not ruin your pork. The taste was nowhere near good. We had to rinse the pork off and pour liberal quantities of soy sauce onto it to keep the taste down.

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WEAVER42

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Reviewed: Aug. 16, 2002

DON'T WASTE YOUR TIME AND FOOD!!

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FLDLC

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Reviewed: Aug. 16, 2002

I ended up with plenty of extra sauce... definitely needs to be thickened up a bit...

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MSDORKY

Cooking Level: Intermediate

Home Town: East Islip, New York, USA

Living In: Portola Hills, California, USA

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Reviewed: Jun. 4, 2002

To my suprise this wasn't bad. It had a sweet and sour taste. I cut down on the cooking time one hour is too long.My husband loved it a little sweet for me.

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MOLSON7

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Reviewed: Mar. 12, 2002

I really liked this recipe. It wasn't quite as sweet as I feared, which is a good thing. I noticed some of the past reviews complained about a lack of taste or seasoning. This recipe produces is a very subtle-tasting sauce, which I think is just right for pork chops. Lets the taste of the meat come through.

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KAYCJ

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 6, 2002

Pretty good! This recipe tastes surprisingly homey - I think I expected a very exotic flavor. The effect is somewhere between a very subtle barbeque sauce and a fruity teriyaki or sweet & sour. This went together in a minute, and came out perfect in an hour. My family says they could go for this every couple of weeks or so - I'm going to try on boneless skinless chicken thighs, too. ** I used a light catalina dressing, and it didn't lose any flavor.

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LISAKP71

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: Arlington, Texas, USA

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Reviewed: Feb. 19, 2002

Great recipe! I cooked four pork chops, thinking that my husband and I could each take an extra one for lunch the next day. No such luck....he ate three three chops for supper!!

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WESTSIDE HOCKEY

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Reviewed: Feb. 12, 2002

This was good, but not one of my favorites. My husband really liked it.

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Tina B in KC

Cooking Level: Expert

Home Town: Liberal, Kansas, USA

Living In: Lake Waukomis, Missouri, USA

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Reviewed: Feb. 11, 2002

This was good. I added some salt and pepper before putting the sauce on just for added flavor. My husband thought they were good but lacked something. I served with rice. I might make these again since it was quick to make.

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TXUKGal

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2002

I tried this recipe, and found it somewhat lacking in flavor. The recipe does not specify what type of chops to use, or the thickness. I used bone in, about and inch thick, and they came out dry. Not tough, exactly, but just not tender. The glaze is mediocre in flavor. It's not bad, it's just not very exciting. Per haps broiling the chops for a few minutes right at the end would help to carmelize the apricot preserves, giving a nice, thick sweet glaze, which is not what you get when you follow the recipe. It's more like an apricot sauce than a glaze. Go ahead and try this recipe, it's quick and easy and tastes ok. I probably won't cook it again, though.

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MOLEX

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Reviewed: Jan. 20, 2002

Katie, Thanks for making life alittle easier by submitting an easy and tasty recipe. The kids loved it!

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DEBBIE BACKRAK

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Reviewed: Jan. 17, 2002

My WHOLE family loved these chops! Very hard to get everyone to like the same thing, especially my youngest, he's 9 and hates everything! Very easy, I will definitely make these again.

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NANCYN68

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Reviewed: Jan. 17, 2002

WOW! I didn't think I even liked pork chops before this! Love it - will do this one again and again! (I used twice as much preserves - it was yummy!)

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LAINEYANNE

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Apricot Pork Chops

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