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 ounce pkg.)
6 rib pork chops, 1-inch thick, with pockets
1 tablespoon lemon juice
1 can (12 oz.) apricot nectar
1/2 teaspoon salt
Dash pepper
1/2 cup dried apricots
Lemon slices for garnish
2 teaspoon 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.