Almond-Stuffed Pork Chops: The Best Almond-Stuffed Pork Chops Recipe from Cook'n

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	Almond-Stuffed Pork Chops

Serves: 4

Prep: 15 min
Broil: 25 min

Print this Recipe

   1/2 cup chicken broth
   1/4 cup uncooked quick-cooking brown rice
   2 tablespoons finely chopped dried apricots
   2 tablespoons slivered almonds, toasted*
   2 teaspoons chopped fresh or 3/4 teaspoon dried marjoram leaves
   2 tablespoons chopped fresh parsley
   4 pork loin chops, 1 inch thick (about 2 pounds)
   1/4 cup apricot preserves

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Almond-Stuffed Pork Chops is from the Cook'n & Living with Cancer collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Mix broth, rice, apricots, almonds and marjoram in 1 1/2-quart saucepan. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until rice is tender. Stir in parsley.

2. Cut 3-inch pocket in each pork chop, cutting from fat side almost to bone. Spoon about 2 tablespoons rice mixture into each pocket. Secure pockets with toothpicks.

3. Set oven control to broil. Place pork on rack in broiler pan. Broil with tops 5 to 6 inches from heat 10 minutes; turn. Broil 10 to 15 minutes longer or until thermometer reads 160° (medium doneness) and pork is slightly pink when cut near bone.

4. Heat preserves; brush over pork.

TO MAKE AHEAD: Place broiled pork in square baking dish, 8 x 8 x 2 inches. Wrap tightly with aluminum foil and label. Freeze no longer than 2 months. About 1 1/4 hours before serving, heat oven to 375°. Bake in covered baking dish about 1 hour or until stuffing is hot in center and meat thermometer in stuffing reads 160°. Heat preserves; brush over pork.

*To toast nuts, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

A NOTE from DR. GHOSH
Pork is a tasty source of thiamin, or vitamin B1. Thiamin is vitally important for energy release from foods, plus it helps keep your nervous system healthy, too.

"Pork with fruit and rice tastes great even on chemo. I didn't even know I liked apricots until they were one of about five fruits still left on my food list after surgery! Now I love them." -ANNE R.

NUTRITION FACTS: Low fiber; low residue
1 Serving: Calories 280 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 65mg; Sodium 180mg; Potassium 440mg; Carbohydrate 25g (Dietary Fiber 1g); Protein 25g % DAILY VALUE: Vitamin A 8%; Vitamin C 4%; Calcium 2%; Iron 8%; Folic Acid 4%; Magnesium 12% DIET EXCHANGES: 1 1/2 Starch, 3 Lean Meat

Helpful For These Side Effects: (d)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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