Cincinnati Enquirer, 15 November, 1967
and good digestion and is not stored by the body, as are some vitamins. APRICOT-GLAZED APRICOT-GLAZED APRICOT-GLAZED PORK CHOPS 1 cup dried apricots Water 6 rib or loin chops, cut -uich -uich thick 1 tablespoon lard or drippings 1 teaspoon salt Vs cup maple syrup 1 tablespoon lemon juice Soak apricots in water to cover about 1 hour. Brown chops on both sides in lard or drippings. Pour off drippings. drippings. Sprinkle with salt. Drain apricots, reserving Va cup liquid, and arrange on top of chops. Combine the apricot liquid, maple syrup and lemon Juice and pour over chops. Cover tightly and cook slowly for 45 minutes or until meat is thoroughly cooked. To serve, spoon sauce over all. Makes 6 servings.