GRILLED WILD RICE-STUFFED PORK CHOPS
These tender little chops are basted with a flavorful combination of apricot preserves, cinnamon and your choice of white wine or apple juice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat coals or gas grill for direct heat. 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.
- Cover and grill pork over medium-low heat 40 to 45 minutes, 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.
Nutrition Facts : Calories 295, Carbohydrate 27 g, Cholesterol 70 mg, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 210 mg
RICE-STUFFED PORK CHOPS
Seasoned coating and rice mixes speed up these mouthwatering chops. "They really impressed my husband when we were first dating."-Becky Aderman, Niagara, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 481 calories, Fat 18g fat (8g saturated fat), Cholesterol 109mg cholesterol, Sodium 1121mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
PORK CHOPS WITH WILD RICE
My most used main dish. From Bobbi Gates' recipe sheet 10/84.
Provided by mary Armstrong
Categories Steaks and Chops
Time 2h30m
Number Of Ingredients 7
Steps:
- 1. In a greased 13 x 9 pan sprinkle the rice. Next, the browned, chopped onion.
- 2. Add 1 1/2 cups water and the mushrooms with juice. Sprinkle the chicken bouillon over the top. Spoon mushroom soup over mixture.
- 3. Remove fat from pork chops that are cut about 1 inch thick. Brown and season the chops with salt and pepper as desired. Place chops on top of rice mixture. Cover pan with aluminum foil and seal edges securely.
- 4. Bake in a 325 degree oven for 2 hours, or until rice is done.
- 5. Serve in casserole or for a special dinner, pile rice in center of platter and then arrange pork chops around rice. Garnish with red apple rings, trim with parsley. For extra special, I buy thicker pork chops (maybe 10 or so), cut away the fat, bone, etc and use only the very center. Easy to serve and eat. The cut away parts can be used in many other recipes.
WILD RICE-STUFFED PORK LOIN
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. -Kim Rubner, Worthington, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.
Nutrition Facts : Calories 436 calories, Fat 20g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 547mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.
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