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6 loin pork chops, 1-inch thick
1 cup cooked Riceland Seasoned Long Grain & Wild Rice
1/2 cup chopped dried fruit (prunes, apricots, apples, etc.)
2 Tbsp. apricot preserves
Heat oven to 325F. Cut deep horizontal pocket in each pork chop. In small bowl, combine cooked rice and fruit; mix well. Stuff each pork chop with about 1/4 cup stuffing. Place in ungreased 9x13-inch baking dish; cover. Bake at 325F for 45 minutes. Uncover; spread top of pork chops with preserves. Bake uncovered additional 15-20 minutes or until pork chops are tender. (From our "Riceland Collection" cookbook)
Serves 6
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