Apricot-Stuffed Pork Chops

• 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

1. Chop enough apricots to make 1/2 cup; reserve remaining apricot halves.
2. Make pockets in pork chops, cutting from rib side to fat edge of each chop (do not cut through fat edge).
3. Heat oil in a skillet over medium heat; brown pork chops on both sides. Set aside.
4. Combine rice, soup mix and water in a saucepan; cover and cook over medium heat 10 minutes.
5. Add chopped apricots, pecans and mace, mixing well.
6. Spoon about 1/3 cup rice mixture into each pork chop pocket.
7. Place chops in a 13 x 9 x 2-inch baking pan.
8. Cover and bake at 350u0b0 for 1 hour or until done. Combine apricot preserves, lemon juice and cloves.
9. Brush chops with mixture; bake, uncovered, an additional 15 minutes.
10. Transfer to a serving platter and garnish with reserved apricot halves.

apricot halves, pork chops, vegetable oil, rice, onion soup, water, pecans, ground mace, apricot preserves, lemon juice, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708541 (may not work)