1/2 lb. mushrooms
1/3 c. chopped onion
1/3 c. chopped celery
1/2 c. butter, divided
1/2 c. dried apricots
1 c. bread crumbs
1/4 tsp. ground sage
1/2 c. chopped parsley
4 (1" thick) double loin pork chops
Salt & pepper to taste
1 c. dry white wine or chicken stock

Preheat oven to 350 degrees. Reserve 4 mushrooms for garnish; slice remainder. Saute remainder. Saute mushrooms, onion and celery in 1/4 cup butter until tender. Reserve 4 apricots; chop remainder and add to mushroom mixture along with bread crumbs, sage and parsley; set aside.

Trim off excess fat and cut a large pocket in the side of each chop, sprinkle chops inside and out with salt and pepper. Fill the pockets with stuffing, secure openings with toothpicks. Brown chops in oven proof dish on both sides in remaining 1/4 cup butter. Pour wine around chops. Cover.

Bake for 1 hour or until tender, garnish with reserved mushrooms and apricots. Makes 4 servings.