Apricot Stuffed Pork Chops Recipe
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Ingredients
6 pork rib chops, cut 1 inch thick
1 17-ounce can apricot halves
1/4 cup catsup
2 tablespoons chopped onion
2 tablespoons cooking oil
1 tablespoon lemon juice
1/2 teaspoon dry mustard
Directions
Cut pocket in each chop by cutting from fat side almost to bone edge.
Season cavity with a little salt and pepper.
Drain apricots, reserving 1/2 cup syrup.
Place two apricot halves in pocket of each chop.
Cut up remaining apricots; set aside.
Grill chops over medium coals for 40 minutes, turning once.
During the last 5 minutes, brush chops frequently with sauce.
To prepare sauce, in saucepan combine the reserved apricot juice and cut up apricots with the catsup, onion, oil, lemon juice, and dry mustard.
Heat to boiling; reduce heat and simmer for 15 minutes.
Season cavity with a little salt and pepper.
Drain apricots, reserving 1/2 cup syrup.
Place two apricot halves in pocket of each chop.
Cut up remaining apricots; set aside.
Grill chops over medium coals for 40 minutes, turning once.
During the last 5 minutes, brush chops frequently with sauce.
To prepare sauce, in saucepan combine the reserved apricot juice and cut up apricots with the catsup, onion, oil, lemon juice, and dry mustard.
Heat to boiling; reduce heat and simmer for 15 minutes.
