Peppery Wild Rice Stuffed Chops

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Sep. 16, 2011

Ingredients

Wild rice 1/4 Cup (4 tbs)
Water 3/4 Cup (12 tbs)
Dry sherry 1/4 Cup (4 tbs)
Mushrooms 1 Cup (16 tbs) , chopped
Onion 1/4 Cup (4 tbs) , chopped
Butter/Margarine 2 Tablespoon
Salt 1/4 Teaspoon
Ground sage 1/4 Teaspoon
Pork loin chops 2 1/4 Pound , cut
Black pepper 2 Tablespoon , crushed
Paprika 1 Teaspoon
Beef broth 1 Cup (16 tbs)
Quick cooking tapioca
Dry sherry 1 Tablespoon

Directions

Run cold water over rice in a strainer for 1 minute, lifting rice with fingers.

In a small saucepan combine rice, 3/4 cup water, and 1/4 cup sherry.

Bring to boiling; reduce the heat.

Cover and simmer about 40 minutes or till rice is just tender.

Drain.

In a medium skillet cook mushrooms and onion in butter or margarine till onion is tender.

Remove from the heat; divide mushroom mixture in half.

Stir rice mixture, salt, and sage into half of the mushroom mixture; cool.

Make a pocket in each chop by cutting from the fat side almost to bone edge.

Spoon about 3 tablespoons rice mixture into each chop.

Close the opening with wooden toothpicks.

Stir together pepper and paprika.

Sprinkle over stuffed chops; rub mixture in with your fingers.

Place chops on the un-heated rack of a broiler pan.

Broil 5 inches from the heat for 8 minutes.

Turn and broil for 6 to 8 minutes more or till nearly done.

Cool slightly; remove toothpicks.

For sauce, in a small saucepan stir together broth and tapioca.

Add remaining mushroom mixture.

Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.

Stir in 1 tablespoon sherry.

Spoon sauce into 4 individual casseroles.

Top with chops.

Seal, label, and freeze.

To serve, bake 1 frozen casserole, covered, in a 375° oven for 1 to 1 1/4 hours or till heated through.

Spoon sauce over chops before serving.

Recipe Summary

Difficulty Level: Medium
Cook Time: 75 Minutes
Ready In: 75 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2356Calories from Fat 1072

 % Daily Value*

Total Fat 120 g184.6%

Saturated Fat 46 g230%

Trans Fat 0 g

Cholesterol

Sodium 2350 mg97.92%

Total Carbohydrates 83 g27.7%

Dietary Fiber 14 g56%

Sugars 5 g

Protein 228 g456%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet