Ingredients Jump to Instructions ↓

  1. 1 teaspoon butter or margarine

  2. 1/3 cup finely chopped celery

  3. 1 medium green onion, finely chopped (1 tablespoon)

  4. 1 cup cooked wild rice

  5. 1 tablespoon sliced almonds

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 4 pork loin chops,

  9. 1 inch thick (2 1/2 lb)

  10. 1/3 cup apricot preserves

  11. 1 tablespoon dry white wine or apple juice

  12. 1/8 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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