Pork Chops Stuffed With Orange And Almond Rice And An Orange Gorgonzola Cheese Sauce Recipe

Ingredients

INGREDIENTS

One 6 oz. package Farmhouse® Rice Pilaf

2 Tablespoons butter or margarine

1/2 cup onion, chopped

3 Tablespoons slivered almonds

3 Tablespoons dried cranberries

1 cup orange juice

3/4 cup buttermilk

1/2 teaspoon dried oregano

6 boneless, center-cut pork chops, at least 3/4" thick

Orange-Gorgonzola Cheese Sauce:

1 cup beef broth

1/2 cup orange juice

3 Tablespoons milk

2 Tablespoons flour

1 cup gorgonzola cheese, crumbled

Preparation

In medium saucepan, melt butter or margarine over medium-high heat. Add onions and cook for 5 minutes, until soft. Add almonds, cranberries and rice and cook for 4 minutes. Add orange juice, buttermilk, oregano and contents of seasoning packet. Bring to a boil. Reduce to low boil, cover, and cook for 25 minutes. Remove from heat and let stand for 5 minutes. While rice is cooking, preheat oven to 375° and grease a 9" x 13" baking pan with non-stick spray. 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. About 10 minutes before pork chops are done, use a medium saucepan to heat beef broth and orange juice to a boil. 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. Place stuffed pork chops on platter and pour sauce over top or serve on the side.