Apricot-Stuffed Chops

• 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

1. Cut pocket in each chop; season with salt and pepper.
2. Combine corn, crumbs, onions, 1/2 teaspoon salt, thyme and sage.
3. Spoon the stuffing lightly into chops.
4. Arrange chops in single layer in 13 x 9 x 2-inch baking dish.
5. Cover tightly with foil.
6. Bake at 350u0b0 for 30 minutes.
7. Meanwhile, drain syrup from apricots into medium saucepan; stir in steak sauce and the 1 teaspoon salt.
8. Boil uncovered until reduced to 1/2 cup.
9. Stud apricots with cloves. Uncover chops (do not turn) and bake 45 minutes longer.
10. Add apricots to baking dish.
11. Brush chops and apricots with glaze. Bake uncovered 25 minutes more.

pork chops, mexicorn, bread crumbs, onion, salt, thyme, sage, whole apricots, steak sauce, salt, whole cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282550 (may not work)