Serves: 4
Total Calories: 230
1. Prepare Wild Rice and Almond Stuffing.
2. Cut a deep pocket in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing mixture into each pocket. Secure openings with toothpicks. Mix apricot preserves, wine and cinnamon.
3. Cover and grill pork 4 to 5 inches from medium-low coals 40 to 45 minutes, brushing occasionally with apricot mixture and turning 2 or three times, until pork is no longer pink when cut near bone on the unstuffed sides of chops. Remove toothpicks.
Cook celery and onion in margarine in 8-inch skillet over medium heat, stirring frequently, until celery is crisp-tender. Stir in remaining ingredients.
1 SERVING: Calories 440 (Calories from Fat 0) Fat 20g (Saturated 0g) Cholesterol 115mg Sodium 380mg Carbohydrates 29g (Dietary Fiber 0g) Protein 36g.
This Wild Rice-and-Almond-Stuffed Pork Chops recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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