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)
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