5 Large bone-in 1 inch thick pork chops – brined (I use Alton Brown’s brining recipe)

Wild Rice medley

1/2 cup Benjamin Twiggs Michigan Fruit Medley

1/2 tsp chopped fresh sage

salt/pepper to taste


Preheat over to 425 degrees.

Rinse and pat dry pork chops.

Cook wild rice medley according to package directions.  (tip* for extra flavor use chicken stock in place of water)

Add dried fruit and sage.

Slice pork chops horizontally to create a pocket for stuffing.

Stuff 1/2 cup cooked wild rice mixture inside each pork chop.

Brown pork chops in sauté pan with 1 tsp olive oil or butter until golden brown on both sides (about 2 minutes each side)

Place in a roasting pan and bake at 425 degrees for approximately 25 minutes or until pork has an internal temperature of 145-160 degrees.

Thank you Renee Camacho for sharing this tasty recipe with us!