4 pork loin chops, 3/4 inch thick
1 egg, beaten
3/4 c. dry bread crumbs
1/4 c. vegetable oil
1 (16 oz.) can apricot halves in light syrup
2 tbsp. brown sugar
1/2 tsp. curry powder
1 tbsp. butter

Dip pork chops in egg, and dredge in bread crumbs. Brown on both sides in hot oil; place chops in a shallow 2 quart baking dish. Drain apricots, reserving juice. Combine apricot juice, brown sugar, and curry powder; pour over chops. Place apricots around chops. Dot with butter.