I STARTED MAKING THESE STUFFED PORK CHOPS AFTER MY TRIP TO HAWAII LAST YEAR. I BOUGHT POUNDS OF MACADAMIA NUTS AND THIS WAS ONE GREAT WAY TO USE THEM!

Prep Time: 20 minutes  Cook Time: 60 minutes  Serves: 6

INGREDIENTS

  • 6 thick boneless pork chops, butterflied
  • ½ cup wild rice
  • ½ cup long grain rice
  • 1 cup pineapple juice
  • 2 large yellow onions
  • 6 slices bacon, cut into ½" pieces
  • 12 macadamia nuts, chopped and toasted
  • ¼ cup chopped fresh parsley
  • Pineapple Orange Sauce:
  • 1 cup pineapple juice
  • 1 cup orange juice
  • 1 clove garlic, whole
  • ¼ cup balsamic vinegar
  • Salt and pepper

INSTRUCTIONS

1. First, caramelize onions by heating 2 tbsp. of oil in a small pan. Add coarsely chopped onion and cook over low heat for about thirty minutes, stirring occasionally. Onions will turn golden, and become very soft. Meanwhile, in a medium-sized skillet, brown the bacon until crisp. Drain and discard fat.

2. Cook wild rice according to package. Cook long grain rice according to package, but substitute 1 cup of pineapple juice for one cup of the water. After all rice is done, combine in a small bowl. Add caramelized onions, bacon, macadamia nuts and parsley. Season with salt and pepper.

3. With pork chops open from butterfly cut, place ¼ cup of rice stuffing onto one side of the chop. Fold over other side of chop, covering the stuffing. Season both sides of pork chop with salt and pepper. Repeat with remaining pork chops and stuffing.

4. Heat a large skillet and add 3 tbsp. of oil. Allow to get very hot. Add pork chops to hot oil, careful not to crowd the chops. You may have to do in two batches, depending on the size of the skillet. Sear both sides of chops and then place skillet (with the pork chops) in a 350° degree oven to allow the chops to cook thoroughly, about 15 minutes. When they are done, remove from oven and let rest for 5 minutes before serving. Serve with pineapple orange sauce.

5. Pineapple Orange Sauce:

6. Combine all ingredients in small saucepan. Bring to a low simmer for five minutes. Remove garlic clove, and continue to simmer until reduced by half, or until mixture is slightly thickened. Season with salt and pepper.

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