Ingredients
1 can (about 8 oz.) unpeeled apricot halves
6 pork chops (about 2 lb.)
1 can Campbell’s Cream of Chicken Soup
1/3 cup sour cream
2 tbsp. chopped green onions

Drain apricots reserving ¼  cup syrup.  Cut in half.  In skillet, brown chops (use shortening if necessary) and pour off fat.  Stir in soup, sour cream, reserved syrup and green onions.  Cover and simmer 25 minutes or until done.  Stir occasionally.  Add apricots and cook 5 more minutes.

Serve with cooked rice.  Makes about 4 servings.