Glazed Pork Chops

Here's yet another yummy (and incredibly simple) receipe from Taste of Home. I always like new pork chop recipes; something other than chicken is always a good thing. These get the thumbs up from Cubby and the kids (no easy feat!!).

Glazed Pork Chops

2/3 c. apricot preserves

1/2 c. Italian salad dressing

2 Tbsp. Dijon mustard

4 boneless pork loin chops (1 inch thick and 6 oz. each)

In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hrs or overnight. Cover and refrigerate remaining marinade for basting.

Coat grill rack with cooking spray before starting the grill. Drain pork chops and discard marinade. Grill, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160 degrees, basting frequently w/reserved marinade.