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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
    • 1½ 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 1½ 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)
 

 

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