4 boneless loin chops, 1-inch thick
4 tablespoons raspberry jam
1/2 cup dried apricots, sliced
1 tablespoon vegetable oil
4 tablespoons cider vinegar
2 tablespoons honey
4 tablespoons orange juice
1 tablespoon Dijon-style mustard

Cut deep pocket in one side of each chop. Mix together jam and apricots. Divide equally among chops and stuff each pocket with jam mixture.

Heat oil in heavy skillet over medium-high heat. Brown chops on one side, about 2 to 3 minutes. Turn chops.

Combine remaining ingredients and add to pan. Lower heat, cover and barely simmer 8 to 10 minutes.