(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