Monday, September 21, 2015

Cranberry & Wild Rice Stuffed Pork Chops

With fall right around the corner, 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.  

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