Glazed Pork Chops
2/3 cup apricot or peach preserves
1/2 cup Italian or Robusto Italian Dressing
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.