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Sweet and Sour Pork Chops

July 15, 2009

This recipe is so easy and so yummy! I originally got the recipe from my sister’s mother-in-law, but I’ve changed it a bit. Serve over rice to soak up all the delicious sauce! Also good with chicken breasts, in place of pork chops.

4 thick-cut boneless pork chops
1 1/2 cup Kraft Russian -or- French salad dressing (I prefer Russian, but it can be hard to find.)
1 cup apricot marmalade
1 packet Lipton Onion Soup mix
1 small green bell pepper, cut into 1-inch chunks
1 small purple onion, cut into 1-inch chunks
2 large carrots, thinly diced
1 cup fresh pineapple, cut into 1-inch chunks


  • Pre-heat oven to 350 degrees F.
  • Spray 2.8 liter glass casserole dish with Pam cooking spray.
  • Add salad dressing, marmalade and soup mix to dish.
  • Whisk until very well combined.
  • Add pork chops to dish, and cover with dressing mix.
  • Bake covered in oven for 30 minutes.
  • Remove from oven and add in remaining ingredients (veggies and pineapple). Stir and return to oven, covered.
  • Bake an additional 30 minutes.
  • Remove from oven and stir before serving.
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