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ingredients butter onion slivered almonds cranberries orange juice buttermilk oregano center Orange-Gorgonzola Cheese Sauce beef broth orange juice milk flour Gorgonzola cheese
Viewed: 39 - Published at: 7 years agoIngredients
- INGREDIENTS
- One 6 oz. package Farmhouse(R) 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
Method
- 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.
