"I found this recipe around 10 years ago and added the picante sauce, vegetables and crunchy water chestnuts," says Margaret Morton of Eau Claire, Michigan. "I've used apricot preserves or orange marmalade in place of the peach preserves," she adds.
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esthereckert User ID: 1439913129658
Reviewed Mar. 20, 2012
"This is very similar to a recipe I have been making for years with chicken breasts. It is just as good with pork. I used country style chops, salsa and apricot preserves to make the recipe for supper today. Loved it this way as well."