Wild Rice Stuffed Pork Chops or Tenderloin

Step 1: Rice ... Cook the rice according to package directions. Remove from the heat and cool.

Step 2: Stuffing Base ... Add the butter to a small saute pan and bring to medium heat. Add the celery and cook 3 minutes. Add the scallions, and cook another 2-3 minutes, until the celery and scallions are tender. Remove from the heat, and add to the cooled rice, along with the almonds. Season lightly with salt and pepper; and, mix to combine. Set to the side as you prepare the pork.

Step 3: Pork ... Now, if you are not comfortable with this, you can easily have your butcher do it. They are more than happy to ... just ask. Cut a deep pocket in the chop, going all the way through to the bone. If using a tenderloin - cut from the top down, but not all the way through. Then, open it up like a book. Using a meat mallet, lightly pound the tenderloin, just to get an even - flat surface. This will allow the pork to cook evenly.

Step 4: Once the pork is prepared, stuff with the cooled rice stuffing. I like to use small wooden skewers, or toothpicks with the chops, to secure the opening. Use butchers twine or a cotton string, to tie up the tenderloins. The rice stuffing will expand slightly as it cooks, so do NOT over stuff; but, make sure to secure the opening, so the stuffing does not fall out.

Step 5: Season your pork with plenty of salt and pepper on both sides.

Step 6: Glaze ... Mix the apricot preserves, wine (or substitute), and cinnamon in a small bowl. This will be brushed on the pork as it cooks.

Step 7: Saute ... Add the olive oil to a heavy duty, oven proof pan, and bring to medium high-high heat. Sear the chops or tenderloin on both/all sides; 2-3 minutes per side until golden brown. Then, brush the chops or tenderloin on the top with some of the glaze; and, transfer the pork to a 400 degree preheated oven to finish cooking. After 10 minutes, flip the chops and tenderloin; and brush again with the glaze. Cook another 10 minutes, and check the internal temperature. You want to remove the pork at 140 degrees. I usually brush the pork 1 more time with the glaze before serving. Chops and a tenderloin will take between 20-30 minutes, on average; depending on the thickness. That is why it is important to check after 20 minutes; you do NOT want to over cook the pork. But remember; the thickness and type of pan, can also alter cooking times, this is just a guideline.

Step 8: Optional ... If you do decide to make "My Favorite Marsala Mushrooms," here on Recipezazz, now is the time to make them. They really go delicious with this pork recipe. I hope you do; they are a perfect compliment.

Step 9: Serve ... This is very rich, but delicious. Green beans, a kale salad, sauteed kale; or, roasted brussels sprouts, would be a fantastic side dish - as well as my mushrooms.

Step 10: Plate and ENJOY!