Apricot-Stuffed Pork Chops Recipe

Directions:

1. Cut pocket in each chop (or have it done by the butcher), cutting from fat side almost to bone edge. Season cavity with a little salt and pepper.
2. Drain apricots, reserving 1/2 cup syrup.
3. Place 2 apricot halves in pocket of each chop. Secure opening with toothpicks which have been soaked in water.
4. Refrigerate chops until ready to cook.
5. Chop remaining apricots; set aside.
6. In a small saucepan, saute onions in oil over medium heat until onions are translucent.
7. Add reserved chopped apricots, apricot syrup, ketchup, dry mustard, and salt and pepper to taste.
8. Bring to a boil then reduce heat and simmer for about 10 minutes.
9. Grill chops over medium coals 35 minutes, turning once.
10. Brush sauce over chops while they are grilling.
11. Serve remaining sauce with meal.