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

Dip chops in egg; dredge in breadcrumbs. Brown in hot oil; place in shallow 2 qt. baking dish. Drain apricots, reserving juice. Combine juice, brown sugar and curry; pour over chops. Place apricots around chops. Dot with butter.

Bake, uncovered at 350°F for 20-25 minutes or until tender.

Serves 4.