1 (8 oz.) can unpeeled apricot halves
6 pork chops (about 1 1/2 lbs.) (I use thin boneless pork)
1 can cream of chicken soup
1/3 c. sour cream (substitute low fat yogurt)
2 tbsp. chopped scallions

Drain apricots, reserving 1/4 cup syrup; cut in half. In skillet, brown chops (use oil if necessary); pour off fat. Stir in soup, sour cream, reserved syrup and scallions. Cover; simmer 25 minutes or until done. Stir occasionally. Add apricots; cook 5 minutes more. Serve with cooked rice. 4 servings.