Apricot-Glazed Pork Chops with Fruited Rice Stuffing Ingredients: 1 Tbsp. butter or margarine 1 cup chopped onion 1/2 cup uncooked Riceland Extra Long Grain Rice 1/2 cup mixed dried fruit bits* 1-1/3 cups chicken broth 1/2 tsp. ground sage 1/4 cup chopped fresh parsley 1/3 cup apricot preserves, divided 6 (8 oz.) boneless center cut pork chops, 1 1/4-inch thick Salt and pepper to taste * Mixed dried fruit, chopped, may be substituted for the mixed dried fruit bits. Preparation: In medium saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring frequently. Add rice, fruit, broth and sage; stir well. Bring to a rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid and simmer 15 minutes. Remove from heat; let stand covered 5 minutes. Stir in parsley and 3 Tbsp. apricot preserves. Preheat oven to 375F. Spray broiler rack with cooking spray. Cut a pocket in each pork chop, cutting about 3/4 of the way through; sprinkle inside with salt. Spoon about 1/4 cup rice mixture into each pocket; sprinkle top of pork chops with pepper. Place on broiler rack. Bake uncovered 40 minutes. Brush chops with remaining apricot preserves. Bake 5-10 minutes or until meat thermometer inserted into pork reads 160F. (From our "Rice Sensations" cookbook) Serves 6 Nutrition Information: Calories: 499Total Fat: 18gCholesterol: 134mgSodium: 290mg
(`´·.¸ (`´·.¸ *¤* Wishing all a very Happy Easter ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
