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Saturday, February 6, 2010

Almond Stuffed Pork Chops

submitted by Jamie
(the recipe serves 4)

1/2 cup chicken broth
1/4 cup uncooked quick-cooking brown rice
2 tablespoons finely chopped dried apricots
2 tablespoons slivered almonds, toasted
3/4 tablespoon dried marjoram leaves
2 tablespoons chopped fresh parsley
4 pork loin chops, about 1 inch thick
1/4 c apricot preserves

Mix broth, rice, apricots, almonds and marjoram in a 1 1/2 quart sauce pan. Heat to boiling; reduce heat to low;Cover and simmer about 10 minutes or until rice is tender. Stir in parsley.

Cut a 3 inch pocket into each pork chop, cutting from fat side to almost bone. Spoon about 2 tablespoons of the rice mixture into each pocket. Secure pockets with toothpicks.

Set oven control to broil. Place pork on rack in broiler pan. Broil with tops 5 to 6 inches from the heat for 10 minutes; tuen. Broil 10-15 minutes longer for medium doneness.

To reheat from the freezer, bake at 375 for about 1 hour. Heat the preserves and brush over the pork just before serving.

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