Black Rice & Farro Stuffed Pork Chops

• 1/2 cup black rice (if you want more rice to farro ratio you can use a whole cup)
• 7/8 cup water (1 3/4 for 1 cup rice)
• 2 tablespoons dried cherries
• half an onion, diced
• 2 tablespoons olive oil
• 1 cup cracked farro
• 2 1/2 cups water (chicken or vegetable broth or stock for more flavor)
• 1/2 tablespoon fresh rosemary, finely chopped
• 1/2 cup sliced almonds
• 4 pork chops, 1 1/2-2 inch thick
• 1/2 cup unfiltered apple juice (I like "not from concentrate")

1. Bring rice, cherries, and water to boil over high heat.
2. Turn down to low, cover and simmer for 45 minutes or until liquid is fully absorbed.
3. Meanwhile, add 1 tbsp of the olive oil to large pan and heat over medium heat, add onions and sautee until translucent, about 2-3 minutes.
4. Add farro and toast until it just started to darken, about 3 minutes (careful not to burn!).
5. Add liquid of choice and rosemary and bring to a boil.
6. Turn heat to low and simmer UNCOVERED for 30 minutes, until liquid is absorbed and farro has split open.
7. Toast almonds in a small pan until fragrant
8. Mix rice and farro together.
9. Pre-heat oven to 350.
10. Cut a deep pocket in pork chops.
11. Add remaining olive oil to an oven proof skillet and sear pork chops on both side, remove meat from pan, keep pan hot.
12. Stuff pork chops with about 1-2 tbsp of stuffing each.
13. Place back in pan and add enough apple juice to cover about half-way, place in oven and bake for at least an hour and up to 2 for more tender meat.

black rice, water, cherries, onion, olive oil, water, fresh rosemary, almonds, pork chops, apple juice

Taken from www.food.com/recipe/black-rice-farro-stuffed-pork-chops-525525 (may not work)