Ingredients

  • = c. uncooked wild rice
  • 3 c. water, divided
  • 1 tsp. salt
  • 2 Tbsp. chopped fresh parsley
  • 1/3 c. slivered almonds
  • 1 (1 3/8 oz.) pkg. onion soup
  • mix
  • 2 (1 =-inch thick) loin pork
  • chops
  • vegetable oil
  • pepper to taste

Directions

Combine rice, 2 cups cold water and salt; bring to a
boil. Simmer 40 minutes or until rice is tender. Add parsley
and almonds, stirring to mix. Set aside. Bring 1 cup water to
a boil; add onion soup mix. Set aside. Cut deep pockets in
chops. Brown in hot oil; cool. Stuff with rice mixture and
place in 2 quart casserole. Pour onion soup mixture over chops
and sprinkle with pepper. Cover and bake at 350 degrees for 1 hour or
until chops are tender. Yield: 2 servings.



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Submitted 6/13/05.
Source: cookbooks -on-line
Submitted By: Lee.M Kaye
setters@interode.on.net
RICE-STUFFED PORK CHOPS