From the kitchen of Holly Nguyen, Hillsboro, Oregon
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.
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.
In a small bowl, 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 when cut near bone on the unstuffed sides of the chops. Remove toothpicks.