• 1 Tbs. sunflower oil
• 1 smallonion\cooked, finely chopped
• 1 stick celery, finely chopped
• 3 oz. ready-to-eat dried apricots, finely chopped
• 1 oz. flaked almonds, finely chopped
• 3 oz. rice, cooked
• 1/4 tsp. ground cinnamon
• salt and pepper
• 1/3 cup apple juice
• 4 lean pork chop
• fresh coriander leaf, for garnish

Heat the oil in a large frying pan, add the onions and the celery. Cook 2-3 minutes, until softened. Stir in the apricots, almonds, rice, cinnamon and seasoning. Cook gently for 1-2 minutes. Add 2 Tbs. of apple juice. Leave the stuffing to cool a little. Remove any excess fat from the chops. Using a small sharp knife, cut a slit through the middle of the chop to make a pocket. Fill each one with the stuffing. Place in an oven proof dish with the remaining apple juice. Cover and cook in a preheated 375° F oven for 20 minutes. Remove cover and cook for a further 10 minutes to brown a little.