OPAL APPLE & PECAN STUFFED MAPLE-GLAZED PORK CHOPS

pork-pecan

(recipe by Carpé Season)

(serves 4)

This delicious sutffed pork chop recipe comes together pretty quickly despite a longer list of ingredients.

INGREDIENTS

Stuffing:

1 cup cooked wild rice*

¾ cup pecans, chopped & toasted

1 tbsp. butter

1 ½ Opal apples, cored and diced

¾ cup (about 1 medium) onion, diced

salt and pepper

(*Start with ½ c. uncooked wild rice – this will yield about 1 ½ c. cooked.)

Pork Chops:

4 thick boneless pork chops (around 1-inch thick)

salt and pepper

1 tbsp. butter

toothpicks (at least 12)

Glaze:

⅔ cup balsamic vinegar

½ cup maple syrup

2 garlic cloves, minced

1 sprig fresh thyme

tin foil

Read the instructions on how to make this here

 

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