Stuffed Alfredo Pork Chops |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Picture this: Itâs Monday night, dinnerâs done and you have time to put up your feet. A few ingredients, 15 minutes of prep and hands-free bake time make this smarty-pants main dish a busy cookâs ideal midweek meal. âSimple & Delicious Test Kitchen Ingredients:
1 package (8.8 ounces) ready-to-serve long grain rice |
1 package (10 ounces) frozen mixed vegetables |
3/4 teaspoon garlic powder, divided |
3/4 teaspoon italian seasoning, divided |
4 boneless pork loin chops (6 ounces each) |
2 tablespoons butter |
1 jar (15 ounces) alfredo sauce |
Directions:
1. Cook rice and vegetables according to package directions. In a small microwave-safe bowl, combine the vegetables, rice, 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning.
2. Using a sharp knife, cut a pocket in each pork chop. Fill each chop with about 1/3 cup rice mixture; secure with toothpicks if necessary. Set aside remaining rice mixture.
3. In a large skillet, brown chops in butter on both sides. Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until a meat thermometer reads 160°.
4. Meanwhile, in a small saucepan, combine the Alfredo sauce and remaining garlic powder and Italian seasoning; heat through. Cover and microwave remaining rice mixture on high for 30-45 seconds or until heated through. Serve with chops and sauce mixture. Yield: 4 servings.
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