Tonight’s dinner was an experiment. Maybe there’s already recipes online for something close to what I made, but I didn’t use one. And it was DELICIOUS!
Stuffed Apple and Brown Rice Pork Chops
Thick cut pork chops (there were 9 in my package)
1 c. long grain brown rice (cooked according to package directions)
2 lg. Gala apples (chopped)
Butter (I didn’t measure, but it was about a tablespoon)
1-2 tsp. Paprika
McCormick Grill Mates Applewood Rub
Mushrooms (optional, chopped)
Celery (optional, chopped)
How to do it…
Preheat oven to 350 degrees.
Trim fat from pork chops. Make a deep incision into each pork chop, creating a “pocket”. Coat pork chops in Applewood Rub and place into deep glass baking dish.
Make brown rice according to package direction in a large pot. When finished, mix in chopped apples and paprika.
In small pot, add butter and chopped onions (along with mushrooms and celery, or other veggies of choice). Simmer on low until tender. When finished, mix into brown rice mixture.
Stuff brown rice mixture into pork “pockets”. If you have extra rice, add it around the sides of the baking dish. Cover with foil.
Bake in oven for 30 minutes. Remove foil and bake for another 25-30 minutes (I left mine in for 40, but it turned out a bit dry).