Ingredients

2/3 C. apricot or peach preserves
1/2 C. wish-bone italian or robusto italian dressing
2 Tbsp. dijon mustard
4 pork chops (1 inch thick about 1 1/2 pounds)

Cooking Instructions

In a medium bowl, combine the peach preserves, dressing, and mustard. In a large nonaluminum baking dish, arrange the chops in one layer. Pour 3/4 C. 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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)