Glazed Pork Chops

• 34 cup apricot preserves or 34 cup peach preserves
• 1 (8 ounce) bottle Russian salad dressing
• 1 tablespoon beef bouillon granules or 3 bouillon cubes
• 1 tablespoon instant minced onion
• 1 12 lbs pork chops
• salt & pepper
• flour
• vegetable oil

1. Preheat oven to 300.
2. In medium saucepan, combine preserves, dressing, bouillon and onion.
3. Cook and stir until bouillon dissolves; simmer uncovered 15 minutes.
4. Sprinkle chops lightly with salt and pepper; coat with flour.
5. Fry in small amount of oil until golden.
6. Drain.
7. Arrange in shallow baking dish; spoon sauce evenly over chops.
8. Bake 20 minutes or until hot.
9. Garnish as desired.
10. I cook these in the skillet instead of the oven.

apricot preserves, salad dressing, beef bouillon granules, onion, pork chops, salt, flour, vegetable oil

Taken from www.food.com/recipe/glazed-pork-chops-217425 (may not work)