Submitted to recipegoldmine.com by Treva Key

3/4 cup apricot preserves
2 tablespoons butter or margarine
4 boneless center cut pork chops (about 1-inch thick)
1 tablespoon oil
4 fresh pineapple rings (about 1/4-inch thick)
1 1/2 cups uncooked instant rice
1/2 cup water

Heat oven to 350 degrees F.

Spoon preserves and butter into 8- or 9-inch-square baking pan. Place in oven until butter is melted; stir to combine and spread over bottom of pan.

Meanwhile, brown chops in hot oil over high heat, approximately 2 minutes per side.

Place pineapple rings in baking pan. Sprinkle rice evenly over surface of pan; pour water over rice. Place one browned chop on top of each pineapple ring. Cover and bake for 30 minutes. Remove cover and bake an additional 30 minutes.

To serve, turn pan over onto serving platter.

Makes 4 servings.