8fresh apricots, pitted and thinly sliced, or 16 dried California apricots, coarsely chopped
2tablespoonslight brown sugar
1tablespoonminced fresh sage
1/2cupdry white wine
Four 8-ounce pork loin chops, about 1 inch thick
2teaspoonsminced fresh rosemary
Salt and freshly ground pepper
Heat 1 teaspoon of the oil in a pan and saute onions over moderately high heat, stirring, until golden, about 3 minutes. Add the apricots, brown sugar, soy sauce, sage, wine and 1/2 cup of water and bring to a boil. Reduce the heat to moderately low and simmer, stirring, until the glaze is thick and glossy, about 25 minutes.
Light a grill or preheat the broiler. Season the pork chops with salt and pepper and grill or broil about 6 inches from the heat, turning once, for 7 to 8 minutes per side, or until just cooked through.
Set a pork chop on each plate and serve with the remaining apricot glaze.