Apricot Glazed Pork Chops

I made this recipe for the very first time when my entire family (my parents and two brothers) came to visit me in my first apartment during my junior year of college. I found the recipe in a small cookbook that my mother had mailed to me. To be honest, it was the only cookbook that I owned at the time and I loved it! It included simple and easy recipes perfect for college living. The recipe was a hit and I have been making it ever since. Actually, I think it was a BIG hit because my dad just called me a couple of months ago, asking for the “Apricot Glazed Pork Chop Recipe” that I had made him 13 years ago (Ahem)! He must of REALLY had fond memories of it! 🙂 It is one of my husband’s absolute favorites and my kids gobble it up. The pork chops will take no longer than 5 minutes to prepare and they should bake for about 35 minutes. I tweeked the recipe just a little. The original calls for green or red bell pepper (which I didn’t have today) and suggests the pork chops be broiled, but I think they turn out better baked.

Let’s get on to the details:

Preheat Oven to 350 degrees

You will need the following ingredients:

8-10 Boneless Pork Chops seasoned with Salt and Pepper arranged in a 13×9 Glass Baking Dish

1 envelope of Lipton Recipe Secrets Onion Soup Mix (you can use Onion-Mushroom Soup Mix if you prefer)

12 ounces of Apricot Preserves

1/2 cup of Water

Now it’s time to start preparing:

In a small bowl, combine the apricot preserves, soup mix and water.

Give the ingredients a good mix.

Pour soup mixture over pork chops.

Bake @ 350 degrees for about 35 minutes (or until pork chops are done), turning the pork chops once.

Your home will smell heavenly while the pork chops are baking. You will probably want to cut into them the second you pull them out of the oven. Don’t! All of the juices will leak out. Let the pork chops rest for 5-10 minutes so the juices can redistribute.

I garnished the pork chops with parsley and served them with whole wheat rotini pasta that I sprinkled with parmesan and steamed cauliflower & broccoli.