6 boneless skinless pork chops
1/4 cup flour
1 Tbs canola oil
1 Cup Catalina or Russian dressing
1 l0oz env dry onion soup mix
1 cup apricot jam
Coat pork chops in flour. In a skillet, heat oil, brown pork chops for about 2 minutes on each side. Place pork chops in slow-cooker. In a medium bowl, combine dressing, soup mix and jam. Pour over pork chops. Cover and cook on LOW for 4-6 hours.
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