Apricot-Stuffed Pork Chops
Source of Recipe
Master Chef Don Easley
List of Ingredients
6 loin pork chops, 1-inch thick
1 cup cooked Riceland Seasoned Long Grain & Wild Rice
1/2 cup chopped dried fruit (prunes, apricots, apples, etc.)
2 Tbsp. apricot preserves
Heat oven to 325F.
Cut deep horizontal pocket in each pork chop.
In small bowl, combine cooked rice and fruit; mix well. Stuff each pork chop with about 1/4 cup stuffing.
Place in ungreased 9x13-inch baking dish; cover.
Bake at 325F for 45 minutes. Uncover; spread top of pork chops with preserves.
Bake uncovered additional 15-20 minutes or until pork chops are tender.