Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Wild Rice And Almond Stuffed Pork Chops
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- #85829
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 pork loin chops, 1 inch thick
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 celery, finely chopped
1 green onion, finely chopped
1 teaspoon margarine or butter
1 cup cooked wild rice
1 tablespoon sliced almonds
1/4 teaspoon salt
1/8 teaspoon black pepper
directions
Prepare Wild Rice and Almond Stuffing.
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 three times, until pork is no longer pink when cut near bone on the unstuffed sides of chops. Remove toothpicks.
WILD RICE AND ALMOND 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.
added by
smurf
nutrition data
Nutritional data has not been calculated yet.
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