INGREDIENTS

INSTRUCTIONS

Soak apricots in brandy and water for 1/2 hour. Drain, reserving
liquid, and chop apricots finely. Place together in a large bowl.
Saute onions in butter until tender. Add to apricots and reserved
liquid; set aside to cool slightly.  Add remaining stuffing ingredients
(except the bread stuffing crumbs)  in order given. Mix well to break
up the eggs.  Add bread crumbs and mix well.  Refrigerate stuffing
while preparing  pork.  Make a pocket in the meat by slicing
horizontally toward the bone  halfway up the thickness of the chop.
Stuff each chop with about 1/3  cup of the prepared stuffing, then sear
both sides of the chop in a  skillet with the vegetable oil in it.
Arrange the chops in a baking  pan, cover, and bake for 35-40 minutes
in a 350 degree oven. (when  pork tests 160 internally, it is done)
There will be about 2 quarts of stuffing left, which should be served
as a side dish. Place it in a greased baking dish and bake uncovered
in the oven with the pork.  Heat brandy in a small saucepan until hot
but not boiling. Pour hot  brandy into the hot baking pan with the
meat, then touch with a  lighted match. The brandy will flame up, and
at this point you can  carry the meat dish to the table and place it on
a heavy trivet. The  flames will subsidde after a minute or so, but the
baking dish will  be too hot to pass, so the chops must be served by
the host or  hostess.  Recipe by Leanne Jonker of Iowa City, Iowa; as
published in the Cedar  Rapids Gazette 19 Nov 1994.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/iowapork.zip

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