After a local farmer gave me advice on how to prepare his fresh potatoes and peas, I came up with this delicious creamed peas and potato recipe!
| Prep Time: | 7 mins |
| Cook Time: | 45 mins |
| Total Time: | 52 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 4 (1 inch thick) bone-in pork chops
- salt and pepper to taste
- 1 cup apricot jam
- 1 cup Catalina salad dressing
- 1 (1 ounce) package dry onion soup mix
- 1 garlic clove, crushed
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in frying pan over medium-high heat. 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 together in a bowl until well-blended. Place chops in a 9×13 inch baking pan lined with foil, and cover with apricot mixture.
- Bake in preheated oven approximately 40 minutes, until internal temperature has reached 145 degrees F (63 degrees C), or pork is no longer pink in the center.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 6 g |
| Sodium | 1210 mg |
| Sugars | 49 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Everyone loved it and it was such an easy weekday meal.
Excellent! So easy. Already made it twice! Passing this recipe along.
I only had 2 pork chops so I halved the recipe . I also used half of the Catalina salad dressing and substituted with BBQ sauce. Only baked for 30 minutes but may reduce that 5 more minuets Overdone pork is dry Enjoyed the recipe
Used peach preserves and homemade Catalina dressing
Thank you to everyone’s previous reviews about halving the sauce, it definitely makes a lot! I used boneless pork cutlets, cooked at 350*F for 30 minutes. The sauce was delicious over rice; my husband and I also think it would be good over salmon.
Absolutely simple and delicious. Had this for a Friday supper with friends and it was all gone! Served with a side of stir fry veggies stir-fried in sesame oil with a hint of cayenne, sprinkled with sesame seeds. Was a nice counterpoint to the sweeter entree.
Made this for the first time and it will for sure be a part of our dinner meals again. I read in other reviews where it made too much sauce. Not for us ! I served mine with rice and the sauce is so yummy that we loved it just the way it was. A sweet/spicy meal is a nice change. Just try it if you’re on the fence – you won’t regret it.
I cut the time to 30min at 350 degrees as other suggested since the chops were thin. They cooked well and were moist. I did think the Catalina dressing was overpowering and would cut it back next time. I thought it was ok but my picky 6 year old loved it.
This was good. I made it as written except I used Russian dressing, and per other reviews I lowered the heat to 350 for 40 minutes. I’ll make it again!
Good recipe…will make again.
Good recipe. My husband and picky 2 year who hates pork loved it. I did add a couple of dashes of Worcestershire sauce, another clove of garlic and about 2 tablespoons of spicy mustard. It was awesome. Next time I am going to try it on the grill. Will defiantly make it again!
This was great! The whole family loved it. I did reduce the temp to 350. I used bone in chops. I didn’t bother to brown them first, just put them in the pan poured the sauce over and stuck it in the oven. It came out wonderful. We will definitely have this again.
I was trying something different -admittedly. Too different for me, just not a flavor I liked.
These are soooo good. I am in LOVE with apricot/savory protein lately. I prefer thinner pork chops to the in-bone ones, but that’s just personal preference.
This was really good! I didn’t have any Catalina Dressing on hand so I used French Dressing and it tasted great!! I cut the sauce mixture in half (only had 3 pork chops) and it made more than enough.
My huband likes bone-in and I like boneless. This was a great recipe for the both of us. I added 1/2 of a cup of chopped green peppers. It was great. It would probably be great for chicken too. I will make again soon.
This is easy and delicious! We also lowered heat to 375…
I didn’t use some of the main ingredients, but used the basic recipe and idea, and it came out great. I seasoned and browned the pork chops per the recipe. Then I mixed about 1 1/2 Tbsp of apricot pepper jelly with 1/2 tsp of garlic paste (per porkchop) and put this mixture on top of the chops before baking. This made a very tasty sauce.
Our kids didn’t much care for it…maybe it’s b/c I used orange marmalade instead of apricot jam. We may try it again with the jam instead of marmalade.
My husband and I made this recipe last night for dinner…… It was Delish ! Even the 2 and 5 year old loved it…
I made this exactly according to the recipe, except that I followed the advice of others and reduced the temperature to 350 and cooked for about half an hour. If your chops are less than a full inch thick, be sure to check them early; mine were probably closer to 3/4″ thick, and I felt they were a tad bit overdone, even with the reduced temp/time. I couldn’t find apricot jam and had to make do with preserves, but I don’t really think that makes much difference. While the taste was a little more fiery than we usually care for, we did eat it all up in one night, and I will probably make it again. I think the Catalina dressing AND pepper together were what made it a little on the too-spicy side for us; next time I’ll skip the pepper and see if it makes a difference. I may also use more apricot to make it a little sweeter.