Apricot-Stuffed Pork Chops Recipe
Try out this Apricot-stuffed Pork Chops for once ! You are sure to remain loyal to it forever! Have faith in me and try this Apricot-stuffed Pork Chops.
Ingredients
1 (16-ounce) can apricot halves, drained
6 (1-inch-thick) rib pork chops
2 tablespoons vegetable oil
1/2 cup uncooked rice
1 (l1/4-ounce) package dry onion soup mix
1 1/3 cups water
1/4 cup chopped pecans
1/4 teaspoon ground mace
1/4 cup apricot preserves
1 tablespoon plus 1 teaspoon lemon juice
1/4 teaspoon ground cloves
Directions
Chop enough apricots to make 1/2 cup, reserve remaining apricot halves.
Make pockets in pork chops, cutting from rib side to fat edge of each chop. (Do not cut through fat edge.)
Heat oil in a skillet over medium heat, brown pork chops on both sides.
Set aside.
Combine rice, soup mix, and water in a saucepan, cover and cook over medium heat 10 minutes.
Add chopped apricots, pecans, and mace, mixing well.
Spoon about 1/3 cup rice mixture into each pork chop pocket.
Place chops in a 13- x 9- x 2-inch baking pan, cover and bake at 350° for 1 hour or until pork chops are done.
Combine apricot preserves, lemon juice, and cloves.
Brush chops with mixture, bake, uncovered, an additional 15 minutes.
Transfer to a serving platter, and garnish with reserved apricot halves.
Make pockets in pork chops, cutting from rib side to fat edge of each chop. (Do not cut through fat edge.)
Heat oil in a skillet over medium heat, brown pork chops on both sides.
Set aside.
Combine rice, soup mix, and water in a saucepan, cover and cook over medium heat 10 minutes.
Add chopped apricots, pecans, and mace, mixing well.
Spoon about 1/3 cup rice mixture into each pork chop pocket.
Place chops in a 13- x 9- x 2-inch baking pan, cover and bake at 350° for 1 hour or until pork chops are done.
Combine apricot preserves, lemon juice, and cloves.
Brush chops with mixture, bake, uncovered, an additional 15 minutes.
Transfer to a serving platter, and garnish with reserved apricot halves.
