Pesto Rice-Stuffed Pork Chops |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My family loves pork chops so I experimented stuffing them. I used some of our favorite flavors like pesto and used it to stuff them. It was a huge hit!Carolyn Popwell, Lacey, Washington Ingredients:
1/2 cup fresh basil leaves |
1/2 cup fresh parsley sprigs |
1/2 cup chopped pecans |
3 garlic cloves, peeled |
2/3 cup cooked wild rice |
2 tablespoons grated parmesan cheese |
2 tablespoons cream cheese, softened |
1 tablespoon olive oil |
1 teaspoon chili sauce |
4 bone-in pork loin chops (8 ounces each) |
1/2 teaspoon lemon-pepper seasoning |
1 tablespoon butter |
Directions:
1. In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce.
2. Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper.
3. In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
4. Bake, uncovered, at 350° for 28-32 minutes or until a meat thermometer reads 160°. Discard toothpicks. Yield: 4 servings.
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