1 cup apricot or peach preserves
1 8oz bottle Russian salad dressing
1 pkg onion soup and dip mix
1 1/2 pounds pork chops
salt and pepper
Preheat oven to 350 degrees. In medium saucepan, combine preserves, salad dressing, and soup mix. Cook and stir until blended. Simmer uncovered 15 minutes.
Sprinkle chops lightly with salt and pepper, coat with flour. Fry in small amount of oil until tender. Drain.
Arrange in shallow baking dish. Spoon sauce over chops. Bake 30 minutes or until hot.
Recipe by Janice Wurm; originally published in St. Bernard’s Rosary Altar Society Cookbook.