|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|
|Ground sage||1/4 Teaspoon|
|Pork loin chops||2 1/4 Pound , cut|
|Black pepper||2 Tablespoon , crushed|
|Beef broth||1 Cup (16 tbs)|
|Dry sherry||1 Tablespoon|
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.
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.
Serving size Complete recipe
Calories 2356Calories from Fat 1072
% Daily Value*
Total Fat 120 g184.6%
Saturated Fat 46 g230%
Trans Fat 0 g
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