With fall right around the corner, literally...my food choices are turning more into oven oriented than grill. I had some pork chops on hand and decided to stuff them with a wild rice and cranberry mixture which also happened to be in the pantry.
Cranberry & Wild Rice Stuffed Pork Chops
2 butterflied cut pork chops
1/2 cup cooked wild rice
1/3 cup dried cranberries, chopped
1 tsp parsley
1 tbsp onion, minced
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp thyme
Pound out the pork chops until they are 1/4" thick Season pork chops on both sides. In a small bowl, mix together the remaining ingredients. Place a scoop into the center of the pork chops, fold over and secure with tooth picks. In a heated frying pan, preferably one that you can place in the oven, brown the pork chops in 2 tbsp extra virgin olive oil. Place the pan (or another baking dish) with the pork chops in the oven for 20 minutes at 350° to finish cooking.