Wild Rice and Almond Stuffed Pork Chops
January 30, 2024 • 0 comments
Ingredients
- (4) Pork Loin Chops- 1 inch thick
- (1/3 Cup) Apricot Preserves
- (1 Tbsp) Dry White Wine or Apple Juice
- (1/8 Tsp) Ground Cinnamon
- (1/3 Cup) Finely Chopped Celery
- (1 (1 Tbsp)) Medium Green Onion-Finely Chopped
- (1 Tsp) Margarine or Butter
- (1 Cup) Cooked Wild Rice
- (1 Tbsp) Sliced Almonds
- (1/4 Tsp) Salt
- (1/8 Tsp) Pepper
Directions
- Make stuffing- Cook celery and onion in margarine in 8 inch skillet over medium heat, stirring frequently, until celery is crisp-tender. Stir in remaining ingredients.
- Cut a deep pocket in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing mixture into each pocket. Secure openings with toothpicks. Mix apricot preserves, wine, and cinnamon.
- Cover and grill pork 4 to 5 inches from medium - low coals 40 to 45 minutes, brushing occasionally with apricot mixture and turning 2 or 3 times, until pork is no longer pink near bone on the stuffed sides of chops. Remove toothpicks.
The recipe is from the "Betty Crocker Country Cooking" cookbook
