All you need is four ingredients and an hour to have these amazingly flavorful apricot pork chops on your table. It will be a family favorite!
I’m back with yet another recipe from my mom’s recipe box! This one takes a little longer to cook (1 hour) but the prep could not be simpler. And there are minimal ingredients which are quickly mixed together before baking.
Just four ingredients:
- Apricot preserves
- Russian dressing
- Dry onion soup mix
- Pork chops
As many of the recipes my mom passed on to me, I initially found myself skeptical of the flavor combination. Apricots with Russian dressing? But I should know by now to trust the magic because sure enough this was another winner. In fact, it was an instant favorite for Bob and has been requested to be added into our normal rotation.
The flavor is reminiscent of Americanized Chinese food, sweet and tangy like sweet and sour chicken but with apricots and more depth of flavor. That’s not the most enticing comparison, but I promise it’s absolutely a must make.
The recipe card said to serve with potatoes or rice. We opted for rice this time around which probably added to the Asian-like flavor of the overall dish. Honestly I am not sure if I would have liked it as much with potatoes. But if you try it let me know how it goes!
I also served this with a side of simple steamed green beans, but if you want to elevate them try out Chinese garlic green beans.
Can I use other meat?
The original recipe from my mom was actually called “Apricot Chicken” but next to chicken breasts on the ingredient list she wrote “or pork chops or turkey thighs” so hence the change to “Apricot Pork Chops” for the recipe I shared. I am sure you could also use chicken thighs or wings as well. Heck I bet this would be a killer sauce for wings. What meat would you cook in this recipe?
One year ago: Everything Breakfast Pizza
Five years ago: Cherry-Root Beer BBQ Ribs
Six years ago: Sweet Orange Risotto with Strawberries
Ten years ago: Roasted Potato Salad
Source: From my mom, who got it from a friend in 1982.
Did you make this recipe? I want to see!
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9 comments
[…] make sure you have an instant read thermometer handy. Pork cuts like this tenderloin (and pork chops) should always be cooked to an internal temperature of 145°F no matter what cooking technique you […]
This seems to be a simple and a very delicious meal.
I think that fruit is great with pork! I’d go that way rather than chicken too (except wing, wings would be awesome)!
Wings definitely would be good
I made something years ago and it was fabulous, but I’d have to hide the ingredients from my picky eating crew these days.
Bahaha they’ll never know
Klingt köstlich!
Hier ist ein Rezept für Russian Dressing
240 ml Mayonnaise.
60 ml Ketchup.
1/2 Schalotte.
1 TL Meerrettich (aus dem Glas)
1/2 TL Tabasco.
1 TL Worcestershire Sauce.
1/4 TL Paprikapulver.
Spritzer Zitronensaft.
Viele Grüße,
Jesse-Gabriel
Thank you for sharing!/Danke für das Teilen!
Here is the English translation for anyone interested:
Here is a recipe for Russian dressing
240 ml mayonnaise.
60 ml ketchup.
1/2 shallot.
1 tsp horseradish (from a jar).
1/2 tsp Tabasco.
1 tsp Worcestershire sauce.
1/4 tsp paprika powder.
Squeeze of lemon juice.
Bitte schön, sehr gerne geschehen!
Viele Grüße,
Jesse-Gabriel