Cut a pocket in each chop by slicing from the fat side almost to the bone; set aside. In a skillet, saute onion in butter until tender. Stir in the bread crumbs, apricots, salt and pepper. Add 2 tablespoons water; toss to coat. Stuff chops.
In a skillet, brown chops in oil. Combine vinegar and remaining water; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 160°.