1 can (8 oz.) apricot halves
6 pork chops
1 can cream of chicken soup
1/3 c. sour cream
2 tbsp. chopped green onions

Drain apricots, reserving 1/4 cup syrup. Cut apricots in half again. In skillet brown chops, pour off fat. Stir in soup, sour cream, 1/4 cup syrup and onion. Cover and simmer 30 minutes or until done. Stir occasionally. Add apricots. Cook 5 minutes more. Serve with potatoes or cooked rice.