Apricot-Stuffed Pork Chops - cooking recipe

Ingredients

1 (16 oz.) can apricot halves, drained
6 (1 inch thick) rib pork chops
2 Tbsp. vegetable oil
1/2 c. uncooked rice
1 (1 1/4 oz.) pkg. dry onion soup mix
1 1/3 c. water
1/4 c. chopped pecans
1/4 tsp. ground mace
1/4 c. apricot preserves
1 Tbsp. plus 1 tsp. lemon juice
1/4 tsp. ground cloves

Preparation

Chop enough apricots to make 1/2 cup; reserve remaining apricot halves.
Make pockets in pork chops, cutting from rib side to fat edge of each chop (do not cut through fat edge).
Heat oil in a skillet over medium heat; brown pork chops on both sides. Set aside.
Combine rice, soup mix and water in a saucepan; cover and cook over medium heat 10 minutes.
Add chopped apricots, pecans and mace, mixing well.
Spoon about 1/3 cup rice mixture into each pork chop pocket.
Place chops in a 13 x 9 x 2-inch baking pan.
Cover and bake at 350\u00b0 for 1 hour or until done. Combine apricot preserves, lemon juice and cloves.
Brush chops with mixture; bake, uncovered, an additional 15 minutes.
Transfer to a serving platter and garnish with reserved apricot halves.