Here in lovely New England it is currently 49 degrees, windy and raining. Someone please pigeon flick Mother Nature and let her know summer is next week and we are expecting it to be, you know, summer… 80’s, sunny… I’ll take Hazy Hot and Humid over this March we’ve been living with four months. The silver lining? Crappy weather calls for yummy food. And I’ve got a recipe today that fits the bill. This 4 Ingredient Hawaiian Pork is super simple and if it’s actually warm where you are, you can chuck all of the ingredients in the crock pot instead of cooking it in the oven like I did yesterday because I actually had to find a way to heat up the house without turning the stinking heat on (IN JUNE!). ***This post contains affiliate links. If you click one and make a purchase, I may receive a small commission, at no cost to you!***
- 6 Boneless Pork Chops
- 1 Jar Apricot Preserves
- 8 oz. Russian Dressing I like the orange Russian dressing, not the pink!
- 1 Packet French Onion Soup Mix
Preheat oven to 350.
Add pork chops to your baking dish
Mix together the remaining ingredients.
Pour mixture over the top of your pork chops.
Bake at 350 for 45 minutes
If you decide to make this in your crock pot, you can just throw everything in and cook it on low for 6-8 hours or high for 4. Just make sure your pork is cooked through.
The sauce comes out so good. I can’t quite think of something that it reminds me of, but it’s a little bit like a sweet and sour sauce, but with the background of onion. That doesn’t sound nearly as delicious as this dish actually is. It’s one of those things that you just find your self wanting more and more of. I actually took the leftover sauce and poured it over black beans and it was so yummy.
What’s almost as awesome as the taste of this dish is the fact that it is literally three things mixed together in a bowl, plus the pork which you really don’t have to do anything to. You could make this for company and they would think you were some type of sauce expert, when in fact this took less than a minute to put together. The most amount of labor you will spend on this dish will be in opening the apricot preserves jar.
The sauce is also amazing over chicken, by the way, in case you’re not a fan of pork. I actually first discovered this as a chicken dish and it comes out maybe even better? Boneless chicken thighs with this would be to die for. I think I found the recipe in one of those cookbooks where neighbors or colleagues all pool their favorite recipes together into a simple book and then sell it for charity… And when you eat this, it totally reminds of you of your best friend’s moms best dish that you used to beg to stay for dinner for. It’s a classic home chef kind of flavor.