“I got this recipe from a magazine (I can’t remember which one) many years ago. It’s evolved a little over the years, but the basics are the same and the flavors are wonderful. I serve it with rice pilaf and a green salad.”
1hr 15mins

Ingredients Nutrition

  • 6 pork rib chops, 1 inch thick
  • 1 (17 ounce) can apricot halves
  • 2 tablespoons peanut oil or 2 tablespoons light olive oil
  • 2 tablespoons finely chopped onions
  • 14 cup ketchup
  • 12 teaspoon dry mustard
  • salt and pepper


  1. Cut pocket in each chop (or have it done by the butcher), cutting from fat side almost to bone edge. Season cavity with a little salt and pepper.
  2. Drain apricots, reserving 1/2 cup syrup.
  3. Place 2 apricot halves in pocket of each chop. Secure opening with toothpicks which have been soaked in water.
  4. Refrigerate chops until ready to cook.
  5. Chop remaining apricots; set aside.
  6. In a small saucepan, saute onions in oil over medium heat until onions are translucent.
  7. Add reserved chopped apricots, apricot syrup, ketchup, dry mustard, and salt and pepper to taste.
  8. Bring to a boil then reduce heat and simmer for about 10 minutes.
  9. Grill chops over medium coals 35 minutes, turning once.
  10. Brush sauce over chops while they are grilling.
  11. Serve remaining sauce with meal.

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