Apricot Stuffed Chops

6 to 8 double rib chops

1/4 cup fine dry bread crumbs

Parsley (optional)

Dash of ground sage

1 tablespoon bottled steak sauce

Salt & pepper (for chops)

1 (12-oz.) can Mexicorn

1/4 cup chopped onion

1/2 teaspoon thyme

1 (30-oz.) can whole apricots

1 1/2 teaspoons 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 degrees for 30 minutes. Drain apricots and pour juice in bowl; stir in steak sauce and remaining 1 teaspoon salt. Boil, uncovered, until reduced 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.