Apricot-Stuffed Pork Chops

1. 1

   Cut pocket in each chop (or have it done by the butcher), cutting from fat side almost to bone edge. Season cavity with a little salt and pepper.

2. 2

   Drain apricots, reserving 1/2 cup syrup.

3. 3

   Place 2 apricot halves in pocket of each chop. Secure opening with toothpicks which have been soaked in water.

4. 4

   Refrigerate chops until ready to cook.

5. 5

   Chop remaining apricots; set aside.

6. 6

   In a small saucepan, saute onions in oil over medium heat until onions are translucent.

7. 7

   Add reserved chopped apricots, apricot syrup, ketchup, dry mustard, and salt and pepper to taste.

8. 8

   Bring to a boil then reduce heat and simmer for about 10 minutes.

9. 9

   Grill chops over medium coals 35 minutes, turning once.

10. 10

    Brush sauce over chops while they are grilling.

11. 11

    Serve remaining sauce with meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.