Cranberry Rice Stuffed Pork Chops
1 8.8-ounce package whole
grain brown rice
1/2 cup whole cranberry
1/2 cup barbecue sauce
1 tablespoon orange zest
2 tablespoons orange juice
1/2 teaspoon minced garlic
4 (5 ounces) boneless center cut loin pork chops,
trimmed (about 3/4 in.
1/4 teaspoon each of salt and
2 tablespoons butter
1 large orange, zested and
Cook rice according to directions on the pack and preheat oven to 375 degrees.
Mix together cranberry sauce, barbecue sauce, orange zest, orange juice and garlic in a small bowl. Split into two halves and set one half aside.
Gently stir in 1 cup of warm rice into one half of the mixture. Reserve remaining rice for another use.
Cut a horizontal slit through the thickest portion of each pork chop to form a pocket.
Stuff 1/4 to 1/3 cup of the rice mixture into each pocket. (Wooden picks help secure the pork chops if needed.)
Brush the chops with half of the remaining barbeque sauce mixture and bake for 30-40 minutes.
Then brush the remaining barbecue sauce mixture onto chops.
Sweet Potato Hummus And Goat Cheese Snacks
1/2 cup chopped cooked sweet
3/4 cup canned chickpeas,
drained and rinsed
3 tablespoons tahini
5 teaspoons lemon juice
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
4 tablespoons crumbled goat
2 tablespoons toasted pumpkin seeds
In food processor, blend sweet potato, chickpeas, tahini, lemon juice, garlic, salt, pepper, cumin and 1/3 cup water until smooth, scraping down sides if necessary.
Spread 2 teaspoons hummus over each cracker. Sprinkle with goat cheese and pumpkin seeds.