In a small bowl mix together italian dressing, apricot preserves, and onion soup mix.
Place pork chops in a baking dish.
Pour italian dressing mixture over the pork chops.
Bake in a preheated oven for about 20 minutes or juices run clear. If pork chops are thick, additional baking time may be required.
Pull out the baking dish and top each pork chop with 1 TBL thawed hash brown potatoes, 1/4 cup torn spinach, 1 tsp crumbled blue cheese, and 1/4 tsp crushed red pepper. Return to the oven for another 5 minutes to heat toppings and melt cheese.