6 whole loin chops, cut 1/2 inch thick
2 tbsp. soy sauce
1 tsp. sesame oil
1/4 tsp. pepper
1 tbsp. cornstarch
3/4 c. oil
1 tbsp. oil
1 whole 10 oz. pkg. frozen snow peas, partially thawed
1/4 c. water
1 lb. can apricot halves, drained; reserve 1/4 cup syrup
3 c. hot cooked rice

Trim bones and fat from chops. Place meat between wax paper and pound with a mallet to 1/4 inch thickness. Cut into 1 x 1/2 inch cubes and place in a bowl. Add soy sauce, sesame oil, pepper and cornstarch. Blend to coat meat. Let stand 15 minutes. Heat 3/4 cup oil in wok over high heat. Add pork cubes and cook, stirring, about 3 to 4 minutes. Remove and set aside. Drain and wipe wok with paper towel. Add 1 tablespoon oil and heat. Add snow peas and stir fry about 30 seconds. Add water, cover and steam about 30 seconds. Add apricots and pork. Stir fry about 30 seconds. Dissolve cornstarch in reserved apricot syrup. Add to wok and stir until sauce thickens. Serve over cooked rice. Makes 6 servings.