Peached Glazed Pork Chops
2/3 cup apricot or peach preserves
1/2 cup Wish Bone Italian
2 tablespoons Dijon mustard
4 pork chops, 1 inch thick, about 1 1/2 pounds
In a medium bowl, combine the peach preserves, dressing and mustard. In a large
non aluminum baking dish, arrange the chops in one layer. Pour 3/4 cup apricot
marinade over the chops, turning to coat. Reserve the remaining marinade and
refrigerate. Cover the pan and marinate in the refrigerator, turning
occasionally, 3 to 24 hours. Prepare the grill or broiler. Remove the chops from
the marinade, discarding the marinade. Grill or broil the chops, turning once
and brushing frequently with the reserved marinade, until the chops are done.
Remove to a platter and serve. Serves 4.