PORK CHOPS WITH WALNUT RICE DRESSING
Yield: Makes 4 servings.
Ingredients • 1 cup thinly sliced celery, divided • 1 cup chopped onion, divided • 1 cup beef broth • 1 bay leaf • 5 peppercorns • 1 tablespoon butter or margarine • 1 1/2 cups cooked brown rice • 1 medium apple, cored and chopped • 1/4 cup chopped walnuts • 1/2 teaspoon salt • 1/2 teaspoon ground black pepper • 1/2 teaspoon rubbed sage • 4 pork loin rib chops (about 2 pounds), cut 1-1/2 inches thick • 1 tablespoon vegetable oil
Directions Combine 1/2 cup celery, 1/2 cup onion, broth, bay leaf and peppercorns in 13x9-inch baking pan. Set aside. Cook remaining 1/2 cup celery and 1/2 cup onion in butter in large skillet over medium-high heat until onion is transparent. Stir in rice, apple, walnuts, salt and pepper; remove from heat. Cut a horizontal pocket in each chop; fill with rice stuffing. Secure with wooden picks. Place additional rice stuffing in baking dish and cover. Lightly sprinkle chops with salt and ground black pepper. Brown chops, two at a time, in hot oil over medium-high heat, turning once. Place chops in broth in baking pan. Cover with foil; bake at 350 degrees 30 minutes. Uncover and bake an additional 30 minutes. Bake additional stuffing at 350 degrees 30 minutes. Strain liquid from pork chop baking dish; serve with pork chops. Nutrition Facts Calories 797 Total Fat 55g Cholesterol 153mg Sodium 742mg Total Carbohydrate 29g Dietary Fiber 4g Protein 46g USA Rice Federation (www.usarice.com)
|