Soak apricots in brandy and water for half hour. Drain, reserving liquid, and= chop apricots finely. Place together in a large bowl.

Saute onions in butter until tender. Add to apricots and reserved liquid;= set aside to cool slightly.

Add remaining stuffing ingredients (except the bread stuffing crumbs) in= order given. Mix well to break up the eggs.

Add bread crumbs and mix well. Refrigerate stuffing while preparing pork.

Make a pocket in the meat by slicing horizontally toward the bone halfway= up the thickness of the chop. Stuff each chop with about one third cup of the= prepared stuffing, then sear both sides of the chop in a skillet with the= vegetable oil in it. Arrange the chops in a baking pan, cover, and bake= for 35-40 minutes in a 350 degree oven. (when pork tests 160 internally, it= is done)=20 There will be about 2 litre of stuffing left, which should be served as a= side dish. Place it in a greased baking dish and bake uncovered in the oven= with the pork.

Heat brandy in a small saucepan until hot but not boiling. Pour hot brandy= into the hot baking pan with the meat, then touch with a lighted match. 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. 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.

Recipe by Leanne Jonker of Iowa City, Iowa; as published in the Cedar= Rapids Gazette 19 Nov 1994.