Frank's Recipes! Apricot Stuffed Pork Chops

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Apricot Stuffed Pork Chops

1/3 cup chopped celery
1/4 cup chopped onion
4 tablespoon butter or margarine
1/3 cup diced dried apricots
Water
1 cup corn bread stuffing mix (from 8 oz. pkg.)
6 rib pork chops, 1-inch thick, with pockets
1 tablespoon lemon juice
1 can (12 oz.) apricot nectar
1/2 tsp. salt
Dash pepper
1/2 cup dried apricots
Lemon slices for garnish
2 tsp. cornstarch
1 tablespoon sugar

To prepare stuffing: Sauté celery and onion in 2 tablespoons of butter until crisp-tender. Stir in 1/3 cup diced apricots, 1/4 cup water and stuffing mix; toss lightly. Stuff pork chops with mixture; if desired, secure pockets with small skewers or thread. Brown pork chops in remaining butter in skillet. To skillet, add apricot nectar, lemon juice and 3/4 cup water. Sprinkle in salt and pepper. Bring mixture to a boil; reduce heat. Cover and simmer 30 minutes. Add additional 1/2 cup dried apricots to skillet. Cover and simmer 15 minutes longer, or until chops are tender. Place chops and apricots on serving platter; garnish with lemon slices. Skim fat from sauce. Combine 2 tablespoons water and the cornstarch; pour into sauce, stirring constantly. Add sugar to taste, about 1 tablespoon. Bring to a boil, stirring constantly. Cook until slightly thickened. Pour sauce into small bowl.