Friday, October 5, 2012

Apricot Pork Chops

Last Sunday I tried something I've never done.  I made a load of food and stuck it in the freezer so that on busy days I could just pull it out, nuke it and serve it up.  I was a little worried about putting all that food in my freezer simply because I had never done it before on this large a scale and how would the food all taste once I thawed it and cooked it?  Last night I had my first of the "freezer" food....and I'm happy to say it was great!  I tried a new recipe, apricot pork chops, and have to say they were a hit.    Really simple recipe over all but since it takes an hour to cook I'm glad I did it my way.

The original recipe came from and can be found here.  I tweaked it a little to make more.

1 jar of apricot preserves
10 ounces of Russian Dressing
1 packet of dry onion soup mix
8 pork chops (mine were just standard bone-in pork chops)

Mix the preserves, dressing and dry onion soup mix.  Pour over, under and mix with the pork chops.  Bake at 350 degrees, uncovered, for an hour.  After baking if you want to freeze them: let them cool, put into a freezer container or bag and freeze.  I divided mine into 2 containers and split the sauce between the containers.  To serve for dinner I pulled one container out the night before and left it in the refrigerator and then microwaved it for 4 minutes before serving.   

I really didn't think I would enjoy anything covered in apricot preserves...but with the dressing and onion mix it makes a tangy sauce that it super yummy.  I do think that you could make at least 10 chops and have more than enough sauce since it really cooks well.  Plus I cooked once and made two main dishes.  I'm always in the market to make more in less time.

Apricot pork chops

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