Serve these chops with
steamed sugar snap peas and fresh fruit salad.
Golden Rice-Stuffed
Pork Chops
4 butterflied pork loin
chops, cut 1-inch thick
3/4 cup water
1/4 cup apricot nectar
1/4 cup golden raisins
1 teaspoon brown sugar
1/8 teaspoon curry powder
1 cup cooked rice
1/2 teaspoon salt
1/8 teaspoon paprika
For sauce, in a small
saucepan combine water, apricot nectar, raisins, brown sugar
and curry. Bring to a boil; reduce heat and simmer 15-20 minutes
or until liquid is reduced to about 1/4 cup. Drain, reserving
liquid for sauce.
For stuffing, combine
the raisin mixture, rice, half the salt and the paprika. With
a sharp knife cut an opening in side of each chop. Cutting parallel
with the surface, begin near the center and cut towards edge
but not to or through the edge. Spoon about 2 tablespoons of
the stuffing in each pocket.
Place chops on unheated
rack in broiler pan. Broil 6 inches from heat about 8 minutes
on each side. Season with the remaining salt, if desired, and
brush with the reserved sauce.
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