Glazed Pork Chops

Glazed Pork Chops

2/3 C. apricot preserves
1/2 C. Italian salad dressing
2 T. Dijon mustard
4 boneless pork loin chops

In a small bowl combine the preserves, dressing and mustard. Pour 3/4 C. marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

Coat grill rack with cooking spray before starting the grill. Drain pork chops and discard marinade. Grill uncovered over medium heat 4-5 minutes on each side or until a meat thermometer reads 160 basting frequently with reserved marinade.