Monday, February 21, 2011

Stuffed Pork Chops with Apples, Pecans and Rice

Stuffed Pork Chops
2 boneless pork loins, 1 inch thick
½ apple, cubed
¼ cup chopped toasted pecans
1 green onion sprig, minced
¼ cup cooked white rice (cook rice with ½ tsp minced fresh thyme)
Salt and pepper

Mixed greens
Sliced apple
Toasted pecans
Blue cheese crumbles
Vinaigrette dressing

In a small sauce pan over med-high heat, sauté apples and green onion in a little EVOO for a couple minutes. Season with salt and pepper. Remove from heat and toss with rice and pecans. If the stuffing seems too dry, drizzle with a little EVOO.

Preheat oven to 350 degrees. Slice pockets into each pork loin and fill with stuffing. Seal opening with toothpicks. Place on a roasting rack and bake for 25 minutes, or until center of pork is barely pink.

For salad, toss in vinaigrette and top with apples, pecans and blue cheese.

Serve stuffed pork chops with salad. Drizzle pork with extra pork juices from baking.

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