Preheat oven to 425 °F. In a casserole dish, combine chardonnay and chicken broth. Mix in the chopped garlic and Herbes de Provence. Add apricots, prunes and sliced onions. Drizzle everything with olive oil then toss. Lie pork chops in the dish, pushing aside the fruit if you need to. Add another drizzle of olive oil and then cover. Bake for 20 to 25 minutes.