Blackened Pork Chops Stuffed with Wild Rice and Sun Dried Tomatoes

Source: Newspaper - Jamie Allison and family pork chop contest:

6 center cut pork chops -3/4 to 1"
3 cups cooked wild rice
2 to 3 oz dried bing cherries, chopped
1/2 tsp parika
1 tsp onion powder
2 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp salt
1/4 tsp oregano
4 tbls cherry jelly
1 tbls lemon juice
3 tbls olive oil

Cut pockets in pork chops, set aside.
In small bowl, mix paprika, onion powder, garlic powder, cayenne, salt and oregano. Sprinkle each side of chops.

Mix cherry jelly and lemon juice in small bowl. In another mixing bowl, mix wild rice and 1/2 of jelly-lemon mixture and chopped cherries. stir well.

Fill pockets of pork chops with small spoon. Do not over-fill. secure with toothpicks.

Sear stuffed chops in pan over high heat in olive oil. When browned on both sides. Place chops in lightly greased baking dish.

Drizzle remaining lemon-jelly over chops and sprinkle any remaining spice mixture. Bake @ 375 degrees 20- 30 minutes until done.

6 servings.