Pork Chops Stuffed with Orange and Almond Rice and an Orange-Gorgonzola Cheese Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
One 6 oz. package Farmhouse® Rice Pilaf2 Tablespoons butter or margarine1/2 cup onion, chopped3 Tablespoons slivered almonds3 Tablespoons dried cranberries1 cup orange juice3/4 cup buttermilk1/2 teaspoon dried oregano6 boneless, center-cut pork chops, at least 3/4" thickOrange-Gorgonzola Cheese Sauce:1 cup beef broth1/2 cup orange juice3 Tablespoons milk2 Tablespoons flour1 cup gorgonzola cheese, crumbled
1.In medium saucepan, melt butter or margarine over medium-high heat. Add onions and cook for 5 minutes, until soft.
2.Add almonds, cranberries and rice and cook for 4 minutes.
3.Add orange juice, buttermilk, oregano and contents of seasoning packet. Bring to a boil. Reduce to low boil, cover, and cook for 25 minutes.
4.Remove from heat and let stand for 5 minutes.
5.While rice is cooking, preheat oven to 375° and grease a 9” x 13” baking pan with non-stick spray.
6.Make a small slit in the side of each pork chop to form a pocket. Stuff pork chop with rice mixture. Use a toothpick to hold the stuffing in. Place pork chop in prepared pan and bake for 25-30 minutes until done.
7.About 10 minutes before pork chops are done, use a medium saucepan to heat beef broth and orange juice to a boil.
8.Combine milk and flour together in a small bowl. Add to beef-orange juice mixture and stir until thickened. Remove from heat and stir in cheese.
9.Place stuffed pork chops on platter and pour sauce over top or serve on the side.
Serving Size: Makes six stuffed chops with about 1/2 cup stuffing
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIECEE.
2.Add almonds, cranberries and rice and cook for 4 minutes.
3.Add orange juice, buttermilk, oregano and contents of seasoning packet. Bring to a boil. Reduce to low boil, cover, and cook for 25 minutes.
4.Remove from heat and let stand for 5 minutes.
5.While rice is cooking, preheat oven to 375° and grease a 9” x 13” baking pan with non-stick spray.
6.Make a small slit in the side of each pork chop to form a pocket. Stuff pork chop with rice mixture. Use a toothpick to hold the stuffing in. Place pork chop in prepared pan and bake for 25-30 minutes until done.
7.About 10 minutes before pork chops are done, use a medium saucepan to heat beef broth and orange juice to a boil.
8.Combine milk and flour together in a small bowl. Add to beef-orange juice mixture and stir until thickened. Remove from heat and stir in cheese.
9.Place stuffed pork chops on platter and pour sauce over top or serve on the side.
Serving Size: Makes six stuffed chops with about 1/2 cup stuffing
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIECEE.
Nutritional Info Amount Per Serving
- Calories: 646.2
- Total Fat: 41.6 g
- Cholesterol: 118.0 mg
- Sodium: 959.1 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 2.1 g
- Protein: 29.6 g