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Categories:Viewed: 42 - Published at: 5 years ago
Ingredients
- 34 cup apricot preserves or 34 cup peach preserves
- 1 (8 ounce) bottle Russian salad dressing
- 1 tablespoon beef bouillon granules or 3 bouillon cubes
- 1 tablespoon instant minced onion
- 1 12 lbs pork chops
- salt & pepper
- flour
- vegetable oil
Method
- Preheat oven to 300.
- In medium saucepan, combine preserves, dressing, bouillon and onion.
- Cook and stir until bouillon dissolves; simmer uncovered 15 minutes.
- Sprinkle chops lightly with salt and pepper; coat with flour.
- Fry in small amount of oil until golden.
- Drain.
- Arrange in shallow baking dish; spoon sauce evenly over chops.
- Bake 20 minutes or until hot.
- Garnish as desired.
- I cook these in the skillet instead of the oven.
