Stuffed Apple and Brown Rice Pork Chops

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)
Onion (chopped)
1-2 tsp. Paprika
McCormick Grill Mates Applewood Rub
Mushrooms (optional, chopped)
Celery (optional, chopped)
How to do it…

Step 1:
Preheat oven to 350 degrees.

Step 2:
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.

Step 3:
Make brown rice according to package direction in a large pot. When finished, mix in chopped apples and paprika.

Step 4:
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.

Step 5:
Stuff brown rice mixture into pork “pockets”. If you have extra rice, add it around the sides of the baking dish. Cover with foil.

Step 5:
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).

Step 6:

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