Apricot-Stuffed Chops - cooking recipe

Ingredients

6 to 8 double-rib pork chops
1 (12 oz.) can Mexicorn
1/3 c. fine dry bread crumbs
1/4 c. chopped onion
1/2 tsp. salt
1/2 tsp. dried thyme leaves
dash of sage
1 (30 oz.) can whole apricots
1 Tbsp. bottled steak sauce
1 tsp. salt
1 tsp. whole cloves

Preparation

Cut pocket in each chop; season with salt and pepper.
Combine corn, crumbs, onions, 1/2 teaspoon salt, thyme and sage.
Spoon the stuffing lightly into chops.
Arrange chops in single layer in 13 x 9 x 2-inch baking dish.
Cover tightly with foil.
Bake at 350\u00b0 for 30 minutes.
Meanwhile, drain syrup from apricots into medium saucepan; stir in steak sauce and the 1 teaspoon salt.
Boil uncovered until reduced to 1/2 cup.
Stud apricots with cloves. Uncover chops (do not turn) and bake 45 minutes longer.
Add apricots to baking dish.
Brush chops and apricots with glaze. Bake uncovered 25 minutes more.