Wild Rice Stuffed Pork Chops

Ingredients:

1 cup Brown and Wild Rice Blend, cooked
½ lb. ground pork sausage
1/2 c. chopped onion
1/3 c. chopped mushroom
3/4 c. Crunchmaster® Original Multi-Seed Crackers, finely crushed
3 tsp. fresh thyme
1/8 tsp. salt
1/4 tsp. ground black pepper
2 eggs
1/3 c. vegetable broth
6 butterfly-cut pork chops, trimmed
Worcestershire Sauce

Preheat oven to 375˚. In a medium saucepan, brown sausage, onion, and mushrooms. Drain. In a large mixing bowl, combine cooked rice, sausage mixture, fresh thyme, eggs, broth, salt, pepper and Crunchmaster® Multi-Seed Cracker crumbs. Mix well. Stuffing should be moist and hold together.

Open each pork chop and fill with stuffing, fold over. Place stuffed chops in a 9X13 baking pan. Drizzle with Worcestershire sauce. Bake at 375˚ for 30 minutes. Internal temperature of stuffing should reach 165˚.

Serves 6