Apricot And Rice Stuffed Chops             



Ingredients:
1/4 c. long grain rice
3 tsp. snipped dried apricot
1 1/2 tsp. instant chicken
bouillon granules
2 tsp. sliced green onion
4 pork loin rib chops, cut
3/4-inch thick (1 lb.)

Method:
Combine 1/2 cup water, rice, apricot, bouillon and dash of pepper. Cover; bring to boiling. Reduce heat; simmer 10 minutes (do not lift cover). Remove from heat; let stand, covered, 10 minutes. Stir in onion. Cut a pocket in each chop by cutting from fat side almost to bone. Spoon 1/4 cup rice mixture into each pocket. Faster with wooden picks. Place on rack of unheated broiler pan. Broil 3 to 4-inches from heat 20 to 25 minutes total time, turning once. Remove picks. Serve with melon and garnish with mint, if desired. Serves 4.