Glazed Pork Chops
2/3 cup apricot or peach preserves
1/2 cup bottled 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.