Cheddar and apricot stuffed pork chops

Ingredients

• 4 Quebec hotel-cut pork chops (bone-in), about 1-in. (2.5 cm) thick
• 2 tbsp. 30 mL olive oil
• 3 tbsp. 45 mL onion, finely chopped
• ½ stalk celery, finely chopped
• 8 dried apricots, finely chopped
• 1 tbsp. 15 mL fresh rosemary, chopped
• ⅔ cup 150 mL dry white wine
• 1 slice white bread, crusts removed, finely crumbled
• 4 oz. 120 g cheddar cheese, grated
• 2 tbsp. 30 mL sour cream
• Salt and freshly ground pepper, to taste
• 1 tbsp. 15 mL butter
• ¼ cup 60 mL apricot jelly (or jam)