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Cut pocket in each chop, cutting from fat side almost to the bone edge. Season with salt and pepper. Combine corn, crumbs, onion, 1/2 teaspoon salt, thyme, and sage. Spoon stuffing lightly into chop pockets. Arrange chops in single layer in 13x9x2-inch pan. Cover tightly with foil. Bake at 350 for 30 minutes. Drain apricots and pour jouice in bowl; stir in steak sauce and remaining 1 teaspoon salt. Boil, uncovered, until reduce to 1/2 cup. Stud apricots with cloves. Uncover chops; do not turn. Bake 45 minutes longer. Add apricots with apricot glaze. Bake, uncovered, 25 additional minutes. Garnish with parsley.
Apricot Stuffed Chops
6 to 8 double rib chops
1/4 cup fine dry bread crumbs
Parsley (opt)
Dash of ground sage
1 T. bottled steak sauce
Salt & pepper (for chops)
1(12oz) can Mexicorn
1/4 cup chopped onion
1/2 teaspoon thyme
1(30oz) can whole apricots
1 1/2 teaspoon salt
1 teaspoon whole cloves
Cut pocket in each chop, cutting from fat side almost to the bone edge. Season with salt and pepper. Combine corn, crumbs, onion, 1/2 teaspoon salt, thyme, and sage. Spoon stuffing lightly into chop pockets. Arrange chops in single layer in 13x9x2-inch pan. Cover tightly with foil. Bake at 350 for 30 minutes. Drain apricots and pour jouice in bowl; stir in steak sauce and remaining 1 teaspoon salt. Boil, uncovered, until reduce to 1/2 cup. Stud apricots with cloves. Uncover chops; do not turn. Bake 45 minutes longer. Add apricots with apricot glaze. Bake, uncovered, 25 additional minutes. Garnish with parsley.
