Ingredients Jump to Instructions ↓

  1. 2/3 cup apricot preserves

  2. 1/2 cup Italian salad dressing

  3. 2 tablespoons Dijon mustard

  4. 4 boneless pork loin chops (1 inch thick and 6 ounces each )

Instructions Jump to Ingredients ↑

  1. 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. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Yield: 4 servings.


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