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    Apricot-Stuffed Pork Chops

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serves 6

    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.




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