Grilled Wild Rice-Stuffed Pork Chops
These tender little chops are basted with a flavorful combination of apricot preserves, cinnamon and your choice of white wine or apple juice.
Servings: 4
Ingredients
- 1 tsp butter or margarine
- ⅓ cup finely chopped celery
- 1 medium (1 Tbsp) green onion (scallion) finely chopped
- 1 cup wild rice (cooked)
- 1 Tbsp sliced almonds
- ¼ tsp salt
- ⅛ tsp pepper
- 4 (totalling 2½ lb) 1 inch thick pork loin chops
- ⅓ cup apricot preserves
- 1 Tbsp dry white wine or apple juice
- ⅛ tsp ground cinnamon
Instructions
- Heat coals or gas grill for direct heat. In an 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.
- 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.
- 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.
