WILD RICE-AND-ALMOND-STUFFED PORK CHOPS

Wild Rice-and-Almond-Stuffed Pork Chops image

Number Of Ingredients 13

Wild Rice and Almond Stuffing
4 pork loin chops, 1-inch thick (about 2 1/2 pounds)
1/3 cup apricot preserves
1 tablespoon dry white wine or apple juice
1/8 teaspoon ground cinnamon
WILD RICE AND ALMOND STUFFING
1/3 cup finely chopped celery
1 green onions, finely chopped
1 teaspoon margarine or butter
1 cup cooked wild rice
1 tablespoon sliced almonds
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

1. Prepare Wild Rice and Almond Stuffing.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. Mix apricot preserves, wine and cinnamon.3. 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 three times, until pork is no longer pink when cut near bone on the unstuffed sides of chops. Remove toothpicks.Cook celery and onion in margarine in 8-inch skillet over medium heat, stirring frequently, until celery is crisp-tender. Stir in remaining ingredients.1 SERVING: Calories 440 (Calories from Fat 0) Fat 20g (Saturated 0g) Cholesterol 115mg Sodium 380mg Carbohydrates 29g (Dietary Fiber 0g) Protein 36g.

Nutrition Facts : Nutritional Facts Serves