I got the latest issue of Taste of Home magazine last week. I look forward to getting it... Brad cringes because he knows he's in for all kinds of new recipes. I think he would eat spaghetti, hamburgers, or sandwiches every night if I would let him. Me, I like to try new things. I'm a pretty calm girl, but I'm crazy in the kitchen (well as crazy as you can be with a recipe, spoon and mixer). We love anything grilled, so I knew this recipe would be a keeper as soon as I spotted it. I was right. It's mildly sweet and tangy which goes great with the pork. I give it an A+. Chase liked the chops so well he ate almost two of them. Enjoy :)
GLAZED PORK CHOPS
2/3 cup apricot preserves (I used sugar free, but shhh... don't tell)
1/2 cup Italian dressing
2 TBSP Dijon mustard
4 pork chops (I made 6)
Combine first 3 ingredients to make marinade. Pour 3/4 cup into large zip loc baggie and add pork. Cover remaining marinade to use while basting. Refrigerate overnight. Grill and baste often with leftover marinade.