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Double thick pork chops, stuffed with wild rice, celery, onions, broccoli, plus apple and dried cranberry poached in Terremana tequila.
Double baked potatoes with smoked aged cheddar and roasted garlic.

I sliced 3/4 of the way through. Mixed the cooked wild rice with the sautéed diced onion, celery and broccoli florets. Then added the poached apple slices and cranberry. Let it cool a bit first. Then 3 large spoonful of stuffing spread in the sliced chop. Gently squeezed the edge together and held it with 3 toothpicks. Once they were cooked at 375 for 30 minutes, then broiled on high for 3 minutes for browning, I removed the toothpicks before plating.

Baked the russet potatoes, scooped out the insides. Mixed that with 2 tablespoons of butter, shredded double smoked aged cheddar, topped with Beimister cheese.  



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