8    Center-cut pork chops (about
-1/2 inch thick), trimmed
1/3 c  All purpose flour
1/4 c  Vegetable oil
2 lg Onions, sliced
5 c  Canned low-salt chicken
-broth
1 1/2 c  Dry red wine
3/4 c  Pitted prunes
1/2 c  Dried apricots
3 tb Chopped fresh parsley

Season pork with salt and pepper. Place flour in pie dish. Coat pork with
flour, shaking off excess. Heat oil in heavy large Dutch oven over high
heat. Add half of pork chops; cook until brown, about 3 minutes per side.
Transfer to paper towels; drain. Repeat with remaining pork chops. Drain
all but 2 T oil from Dutch oven. Add sliced onions to Dutch oven and saute
until light brown, about 5 minutes. Place pork chops over onions. Add broth
and wine. Bring to simmer. Re- duce heat to medium-low. Cover; cook 15
minutes. Add fruit. Cover; simmer until pork is very tender, about 45
minutes. (Can be made 1 day ahead. Cover, chill. Rewarm over medium-low
heat, stirring occasionally, before continuing.) Using slotted spoon,
transfer pork to platter. Using same spoon, arrange onions and fruit around
pork. Tent with foil. Boil cooking liquid until thickened slightly,
stirring occasionally, about 20 minutes. Season with salt and pepper. Spoon
over pork. Top with parsley.