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Trim the pork chops of any excess fat. Season the flour with salt & pepper. Coat each pork chop with flour and shake off the excess. Heat the oil and butter in a large high sided, heavy duty saute pan. Brown the pork chops on each side and transfer to a plate. Set aside the chops and remove all but 2 T. of the oil/butter mixture from the pan. Add the sliced onions to the pan and saute until golden. Place the pork chops on top of the onions. Add the stock and the wine and bring the mixture to a simmer. Add the prunes and apricots, cover the pan, and simmer until pork is very tender about 1 hour. Serves 4.
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