Grilled Wild Rice Stuffed Pork Chops Recipes

GRILLED STUFFED PORK CHOPS

Steps:

• With a sharp knife, slice pockets horizontally into your thick cut chops - go all the way to the bone, but don't make your opening too large - salt and pepper your chops inside and out - set aside.
• Heat a skillet over medium heat and toss in the bacon, stir and heat fairly slowly to render out the fat. When the bacon is done, remove from the pan and drain - remove remaining fat from your skillet
• In the same hot skillet, heat 1 Tbsp olive oil and saute onion, celery and apple over medium heat until the onion is transluscent. Add in the garlic and saute for a few more minutes.
• When onion and garlic are golden, add 1/2 stick butter (1/4 cup) and melt into the vegetables.
• Add the bacon into the skillet and mix in the processed fresh bread crumbs.
• Moisten with the remaining Tbsp. of Olive Oil
• Add chicken stock until your stuffing is very wet and can be pushed into a ball in your hands - dry stuffing means dry chops.
• Season with the 1/2 tsp salt and 1/2 tsp pepper and taste. Add more seasoning if needed
• Stuff each chop with 1/4 of the stuffing and use a toothpick to "sew" the pocket shut
• Let rest after stuffing for about 10 minutes, long enough to heat up the grill
• Grill on each side about 10 minutes - use a meat thermometer to determine "doneness" - pork should be to about 160 - but measure in the MEAT not in the stuffing.
• Enjoy!

RICE-STUFFED PORK CHOPS

Steps:

• In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

GRILLED WILD RICE-STUFFED PORK CHOPS

Steps:

• Heat coals or gas grill for direct heat. In 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.

PORK CHOPS AND RICE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
• Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
• Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.