Apricot-Stuffed Pork Chops

Chop enough apricots to make 1/2 cup; reserve remaining apricot halves.

Make pockets in pork chops, cutting from rib side to fat edge of each chop (do not cut through fat edge).

Heat oil in a skillet over medium heat; brown pork chops on both sides. Set aside.

Combine rice, soup mix and water in a saucepan; cover and cook over medium heat 10 minutes.

Add chopped apricots, pecans and mace, mixing well.

Spoon about 1/3 cup rice mixture into each pork chop pocket.

Place chops in a 13 x 9 x 2-inch baking pan.

Cover and bake at 350° for 1 hour or until done. Combine apricot preserves, lemon juice and cloves.

Brush chops with mixture; bake, uncovered, an additional 15 minutes.

Transfer to a serving platter and garnish with reserved apricot halves.