When I tried this I fell in love with it! Jared and I were visiting the Jorgensen's and Tammy made it for us. It goes great with rice, potatoes, vegetables, or really just whatever!
Apricot Chicken or Chops
4 (1 inch thick) pork chops- Or chicken breasts/tenders
1 tbs olive oil (with pork chops only)
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 oz) package dry onion soup
1 garlic clove (crushed)
Preheat oven to 400* F.
If using pork chops, heat 1 tbs olive oil in frying pan. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
Stir jam, salad dressing, onion soup mix, and garlic in a bowl until well-blended.
Place chops or chicken in a 9x13 pan lined with foil and cover with the apricot mixture.
With Pork: Bake for 40 minutes or until pork is no longer pink in the center.
With Chicken: Bake for 30 minutes, turn chicken over and continue to cook about 20-30 minutes more or until no longer pink.
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