Wild Rice Stuffed Pork Chops
Adaped From: Betty Crocker.com
- 1 teaspoon butter or margarine
- 1/3 cup finely chopped celery
- 1 medium green onion, finely chopped (1 tablespoon)
- 1 cup cooked wild rice
- 1 tablespoon sliced almonds
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 pork loin chops, 1 inch thick (2 1/2 lb)
- 1/3 cup apricot preserves
- 1 tablespoon dry white wine or apple juice
- 1/8 teaspoon ground cinnamon
- Directions
- Preheat your oven to 350 degrees. In 8-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until celery is crisp-tender. Stir in rice, almonds, salt and pepper until well blended.
- Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing into each pocket. Secure openings with toothpicks. In small bowl, mix apricot preserves, wine and cinnamon.
- Bake for about 30-45 minutes or until it reaches 160 degrees internally, brushing occasionally with preserves mixture and turning 2 or 3 times, until pork is tender and slightly pink when cut near bone on the unstuffed sides of chops. Remove toothpicks. Discard any remaining preserves mixture.
- We served it with the extra wild rice because we only made 2 chops, and a side of sauteed spinach and mushrooms with a little bit of garlic and balsamic vinegar.