posted by Liz 06-16-98 10:31 PM
Better Homes & Gardens Gas Grill Book
Rice and Apricot-Stuffed Pork Chops
2 Tblsp. finely chopped celery
2 Tblsp. thinly sliced green onion
1 Tblsp. butter or margarine
1/2 cup cooked wild rice
3 Tblsp. finely snipped dried apricots
1/4 tsp. salt
1/8 tsp. pepper
4 pork loin or rib chops, cut 1-1/4" thick (about 2-1/4 pounds total)
1/4 cup apricot preserves
1 Tblsp. dry white wine or apple juice
1/8 tsp. ground cinnamon
For stuffing, in a small saucepan, cook celery and green in butter until tender. Stir in rice, apricots, salt and pepper. Set aside.
Trim the fat from meat. Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone. Spoon about 3 Tblsp. of the stuffing into each pocket. If necessary, securely fasten the opening with wooden toothpicks.
For glaze, snip any large pieces of apricot in preserves. Combine apricot preserves, wine or apple juice and cinnamon. Set aside.
Preheat gas grill for indirect cooking. Place chops on grill rack over medium heat. Cover and grill about 35 minutes or until juices run clear, turning once halfway through and brushing with glaze after 25 minutes. Makes 4 servings.