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8
1-inch thick Pork Chops
2 TBS vegetable oil
The Glaze
3 C apple juice
1 C apple cider
1/2 C brown sugar
1/4 C butter
1/4 C honey
1/3 C white wine
1 tsp cinnamon
1/2 tsp nutmeg
4 TBS cornstarch
3 TBS water
1/2 C Red Delicious apples (cored, peeled, and chopped)
The Stuffing
3 TBS butter
1 medium onion, chopped
1/4 C celery, finely chopped
1 C Red Delicious apples (peeled and sliced thin)
1/4 C brown sugar
2 C white rice (cooked)
2 C wild rice (cooked)
1/4 C walnuts, chopped
1/2 tsp thyme
salt & pepper to taste
Prepare the glaze first.
In a medium saucepan, combine apple juice, apple cider,
brown sugar, butter, honey, white wine, cinnamon, and
nutmeg; blend well. Cook over medium heat until boiling.
In a small bowl, combine cornstarch and water. Add
to apple juice mixture, stirring to combine. Continue
cooking over medium heat, stirring constantly until glaze
is bubbly and slightly thickened, about 15 minutes.
Stir in apple slices and cook for 5 more minutes.
Set aside.
Prepare the stuffing next. In a medium saucepan,
add butter, onions, celery, apple slices, and brown sugar.
Cook over medium heat 5 minutes, stirring constantly,
until onions are tender. Add cooked white and wild
rice, walnuts, thyme, cinnamon, and salt and pepper to
taste. Set aside.
To prepare the pork chops,
cut a large pocket in the side of each chop. In
a large skillet, add vegetable oil. Brown chops
on both sides. Transfer chops to a baking dish.
Spoon stuffing loosely into each pocket. Spoon the
glaze over the tope of each chop. Cover and bake
in a 350 degree oven for 1 hour.
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