Pork, Apple & Wild Rice Hotdish

• 3- 1/2 Tablespoons Butter, Divided
• 4 leaves Sage, Chopped
• 2 whole Shallots, Chopped
• 1 cup Sliced Mushrooms
• 2 cloves Garlic, Minced
• 2 whole Pork Loin Chops, Cubed
• 1/2 cups Chicken Stock
• 1/2 cups Juices Reserved From Wok
• 1- 1/2 Tablespoon Dijon Mustard
• 2 cans (10 Oz. Size) Cream Of Mushroom Soup
• 2 whole Apples (peeled And Chopped)
• 4 cups Cooked Wild Rice
• 1 cup Cranberries, Chopped (or Craisins)
• 1 pinch Nutmeg
• 1/2 cans French Fried Onions (6 0unce Can)

1. Preheat oven to 350F.
2. Heat 1-1/2 Tablespoons of butter in a wok over medium-low heat with chopped sage.
3. Saute for one minute.
4. Next add the shallots, mushrooms and garlic and saute an additional 3-5 minutes.
5. Add the pork cubes, cover and saute for 8-10 minutes, until the pork is cooked thoroughly.
6. Remove from heat and drain and reserve the juices.
7. In a large baking dish, combine juices from the wok with chicken stock, remaining butter (melted), mustard and cream of mushroom soup.
8. Next stir in the apples, the cooked wild rice and all of the wok ingredients.
9. Finally add cranberries or craisins and a pinch of nutmeg.
10. Bake for 25 minutes at 350F.
11. Remove from oven and add French fried onions.
12. Bake an additional 10 minutes.
13. Serve warm.

butter, shallots, mushrooms, garlic, chops, chicken, dijon mustard, cream of mushroom soup, apples, rice, cranberries, nutmeg, onions

Taken from tastykitchen.com/recipes/main-courses/pork-apple-wild-rice-hotdish/ (may not work)