4 center-cut pork chops
1/2 tsp. grated lemon peel
2 tbsp. butter
1/2 c. apricot preserves
1/4 c. vinegar
Salt & pepper to taste
1/4 c. bottled Italian dressing
1 (8 1/4 oz.) can crushed pineapple
1/4 c. dark rum
1/2 tsp. MSG

Trim excess fat from chops. Sprinkle chops with salt, pepper, MSG and lemon peel. Arrange in shallow baking dish. Pour Italian dressing over chops. Marinate for 2 to 4 hours. Drain, saving marinade. Brown chops on both sides in heated butter. Combine undrained pineapple, preserves, vinegar and reserved marinade and heat. Pour over chops. Bake in preheated 350 degree oven, uncovered. For 30 minutes or until pork is tender, pour rum over chops and bake for 5 minutes longer.