Almond-Stuffed Pork Chops II
Posted by: Shaz Mon 11 Jul 2005 6:44 am
1/2 cup chicken broth
1/4 cup uncooked quick-cooking brown rice
2 tablespoons finely chopped dried apricots
2 tablespoons slivered almonds -- toasted
2 teaspoons chopped fresh marjoram leaves
3/4 teaspoon dried marjoram leaves
2 tablespoons chopped fresh parsley
4 pork loin chops -- (about 2 pounds) 1-inch thick
1/4 cup apricot preserves
Mix broth, rice, apricots, almonds and marjoram in 1 1/2-quart saucepan. Heat to
boiling; reduce heat to low. Cover and simmer about 10 minutes or until rice is
tender. Stir in parsley.
Cut a 3-inch pocket in each pork chop, cutting from fat side almost to bone.
Spoon about 2 tablespoons rice mixture into each pocket. Secure pockets with
Set oven control to broil. Place pork on rack in broiler pan. Broil with tops 5
to 6 inches from heat 10 minutes; turn. Broil 10 to 15 minutes longer for medium
To complete recipe and serve now, heat preserves; brush over pork.