December 28, 2011

Tutti Fruitti


My friend Kamrin always used to say, “I don’t mix my meats and pastries.”  It was a joke all through college, but when I was fixing this meal the other night I had to laugh.  I may not mix my meats and pastries, but I do mix my meats and fruits.



This combination of apricot with pork is delicious and works just as well with boneless, skinless chicken breasts.  Served with Roasted Green Bean and Balsamic Mushroom Cous Cous, this is another showstopper of a meal that is quick and easy and great for a dinner party or weeknight meal.  Enjoy!






Apricot Pork Chops

Print this recipe!

4 thick cut pork chops or chicken breasts

1/2 C Russian Dressing

1/2 C Apricot Preserves (I use reduced sugar)

1/2 packet of dry onion soup mix


Combine dressing, preserves and soup mix.  Pour over desired meat and bake at 350 degrees for 35-40 minutes or until meat is done.


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