Wild Rice and Almond-Stuffed Pork Chops

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From the kitchen of Holly Nguyen, Hillsboro, Oregon

What you'll need

  • Wild Rice and Almond Stuffing (Below)
  • 4 pork loin chops, 1-inch thick (about 2.5 lbs.)
  • 1/3 cup apricot preserves
  • 1 tbsp. dry wine or apple juice
  • 1/8 tsp. ground cinnamon
  • 1/3 cup celery, finely chopped
  • 1 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

How to make it

  1. To prepare Wild Rice and Almond Stuffing, cook celery and onion in margarine in an 8-inch skillet over medium heat, stirring frequently, until celery is crisp-tender. Stir in remaining ingredients.

  2. 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.

  3. In a small bowl, mix apricot preserves, wine and cinnamon.

  4. 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 when cut near bone on the unstuffed sides of the chops. Remove toothpicks.

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