Grilled Wild Rice-Stuffed Pork Chops

 

1

teaspoon butter or margarine

1/3

cup finely chopped celery

1

medium green onion, finely chopped (1 tablespoon)

1

cup cooked wild rice

1

tablespoon sliced almonds

1/4

teaspoon salt

1/8

teaspoon pepper

4

pork loin chops, 1 inch thick (2 1/2 lb)

1/3

cup apricot preserves

1

tablespoon dry white wine or apple juice

1/8

teaspoon ground cinnamon

• 1 Heat coals or gas grill for direct heat. In 8-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until celery is crisp-tender. Stir in rice, almonds, salt and pepper until well blended.
• 2 Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing into each pocket. Secure openings with toothpicks. In small bowl, mix apricot preserves, wine and cinnamon.
• 3 Cover and grill pork over medium-low heat 40 to 45 minutes, brushing occasionally with preserves mixture and turning 2 or 3 times, until pork is tender and slightly pink when cut near bone on the unstuffed sides of chops. Remove toothpicks. Discard any remaining preserves mixture.