• 4 large, thick-cut pork chops
• 2 cups cooked Rice River Farms® Festival Medley Rice Blend
• ½ cup celery, diced
• ¼ cup onion, finely chopped
• ½ Granny Smith Apple, chopped
• 3 tablespoons butter
• 2 cups unseasoned stuffing mix
• ½ cup chicken broth
• Garlic powder, pepper and brown sugar to taste

Pre-heat oven to 350°. Sauté onions, celery and apples in 1½ tablespoons butter. Add the stuffing mix and broth. Blend all the ingredients with the rice. Slice the pork chops to form a pocket. Stuff with the stuffing. Place the pork chops in a 1½-quart glass casserole with remained of butter. Sprinkle the top of the pork chops with garlic powder, pepper and brown sugar. Bake for 40-50 minutes or until pork is done. During baking, baste the pork chops with pan drippings. Makes 4 stuffed pork chops. Also great as a stuffing for Cornish game hen or chicken.