4 pork chops
1 can chicken broth
2 tbsp. dried parsley
2 tbsp. vinegar
1 sm. jar apricot preserves
Salt
Pepper
1 lb. box wide egg noodles

Remove bone from chops and cut into bite size pieces. Fry pork in hot oil in fry pan until brown. Add chicken broth, parsley, vinegar. Simmer 15 minutes. Add apricot preserves. Cook over high heat until liquid is reduced and sauce thickens. Salt and pepper to taste. Cook egg noodles according to package directions. Spoon pork mixture over hot egg noodles.