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1
Soak apricots in brandy and water for 1/2 hour.
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2
Drain, reserving liquid, and chop apricots finely.
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3
Place together in a large bowl.
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4
Saute onions in butter until tender.
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5
Add to apricots and reserved liquid; set aside to cool slightly.
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6
Add remaining stuffing ingredients (except the bread stuffing crumbs) in order given.
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7
Mix well to break up the eggs.
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8
Add bread crumbs and mix well.
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9
Refrigerate stuffing while preparing pork.
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10
Make a pocket in the meat by slicing horizontally toward the bone halfway up the thickness of the chop.
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11
Stuff each chop with about 13 cup of the prepared stuffing, then sear both sides of the chop in a skillet with the vegetable oil in it.
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12
Arrange the chops in a baking pan, cover, and bake for 35 to 40 minutes in a 350F (180C) F oven.
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13
(When pork tests 160 internally, it is done) There will be about 2 quarts of stuffing left, which should be served as a side dish.
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14
Place it in a greased baking dish and bake uncovered in the oven with the pork.
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15
Heat brandy in a small saucepan until hot but not boiling.
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16
Pour hot brandy into the hot baking pan with the meat, then touch with a lighted match.
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17
The brandy will flame up, and at this point you can carry the meat dish to the table and place it on a heavy trivet.
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18
The flames will subsidde after a minute or so, but the baking dish will be too hot to pass, so the chops must be served by the host or hostess.
