Brown chops in hot shortening; season with salt and pepper.
Drain off excess fat.
Drain apricots, reserving syrup.
Combine syrup, lemon juice, onion, and curry.
Pour over chops.
Cover; simmer about 40 to 45 minutes.
Remove chops from skillet.
Mix cornstarch with 1 tablespoon cold water; stir into sauce.
Cook and stir till thick and bubbly.
Add drained apricots; heat through.
Serve sauce with chops and rice.