I’ve served these tasty pork chops for birthdays, Easter dinner and for no special reason at all. They’re easy to double or even triple to feed a crowd. —Sondra Warson, Madrid, Iowa
- 2/3 cup apricot preserves
- 1/2 cup Italian salad dressing
- 2 tablespoons Dijon mustard
- 4 boneless pork loin chops (1 inch thick and 6 ounces each)
- In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let stand for 5 minutes before serving. Yield: 4 servings.
Originally published as Glazed Pork Chops in Taste of Home August/September 2009, p43
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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