10 dried apricots (cut in half lengthwise)
3-4 lean pork chops (I prefer boneless)
3/4 cup apricot brandy
1 t. olive oil
salt and pepper

Brown pork chops in olive oil in hot skillet. Sprinkle with salt and pepper. Top with cut apricots and brandy. Let steam for 3-4 minutes. Leave in skillet (if it has a lid and you want to save washing another dish). If not, transfer pork chops into an 8-inch square baking dish.

Bake in a preheated 350°F oven for 30 minutes. Remove lid for five minutes so that the pork chops can brown more and the sauce can thicken.

Serve with rice.

Submitted by: Kay Goss