| 1 | Soak apricots in brandy and water for ?hour. |
| 2 | Drain, reserving liquid, and chop apricots finely. |
| 3 | Place together in a large bowl. |
| 4 | Saute onions in butter until tender. |
| 5 | Add to apricots and reserved liquid; set aside to cool slightly. |
| 6 | Add remaining stuffing ingredients (except the bread stuffing crumbs) in order given. |
| 7 | Mix well to break up the eggs. |
| 8 | Add bread crumbs and mix well. |
| 9 | Refrigerate stuffing while preparing pork. |
| 10 | Make a pocket in the meat by slicing horizontally toward the bone halfway up the thickness of the chop. |
| 11 | Stuff each chop with about 1/3 cup of the prepared stuffing, then sear both sides of the chop in a skillet with the vegetable oil in it. |
| 12 | Arrange the chops in a baking pan, cover, and bake for 35-40 minutes in a 350 degree oven. |
| 13 | (when pork tests 160 internally, it is done) there will be about 2 quarts of stuffing left, which should be served as a side dish. |
| 14 | Place it in a greased baking dish and bake uncovered in the oven with the pork. |
| 15 | Heat brandy in a small saucepan until hot but not boiling. |
| 16 | Pour hot brandy into the hot baking pan with the meat, then touch with a lighted match. |
| 17 | The brandy will flame up, and at this point you can carry the meat dish to the table and place it on a heavy trivet. |
| 18 | The flames will subsidde after a minute or so, but the baking dish will be too hot to pass, so the chops must be served by the host or hostess |
