Apricot-Glazed Pork Chops (From Beverly Mills and Alicia Ross' Desperation Dinners)

[It is more important that chops be at least 1 inch thick than a particular weight.]

• Vegetable oil spray

• 1/3 cup reduced-sodium soy sauce

• ½ cup apricot whole-fruit preserves

• 2 garlic cloves, finely minced

• 3 tablespoons ketchup

• 4 (1-inch or thicker) pork-loin chops, preferably bone-in (see note above)

Spray the inside of a slow cooker with vegetable oil. In a small bowl, combine soy sauce, apricot preserves, garlic and ketchup. Stir to blend well.

Blot pork chops with paper towels, brush each side with sauce, and place in the bottom of slow cooker. If chops must stack to fit, coat first layer with additional sauce before adding remaining chops. Pour all remaining sauce over chops.

Cover and cook on low until meat is fork tender, 6 to 8 hours. Remove from the pot, and serve. Makes 4 servings.