Ingredients

1/2 C. uncooked wild rice
3 C. water, divided
1 tsp. salt
2 Tbsp. chopped fresh parsley
1/3 C. slivered almonds
1 (1 3/8 ounce.) package. onion soup mix
2 (1 1/2-inch thick) loin pork chops
vegetable oil
pepper to taste

Cooking Instructions

Combine rice, 2 C. cold water and salt; bring to a boil. Simmer 40 minutes or until rice is tender. Add parsley and almonds, stirring to mix. Set aside. Bring 1 C. water to a boil; add onion soup mix. Set aside. Cut deep pockets in chops. Brown in hot oil; cool. Stuff with rice mixture and place in 2 quart casserole. Pour onion soup mixture over chops and sprinkle with pepper. Cover and bake at 350 degrees for 1 hour or until chops are tender.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)