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Pilaf-Stuffed Pork Chops

Pilaf-Stuffed Pork Chops
A quick homemade gravy adds the finishing touch to these tender pork chops stuffed with rice and colorful vegetables. Serve them with corn on the cob and Key lime pie (shown above right) or complete the meal with applesauce and bakery cookies.
2 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 1/2 cup water
  • 1/2 cup uncooked instant rice
  • 1/4 cup shredded carrot
  • 1/4 cup shredded zucchini
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon pepper, divided
  • 2 bone-in pork loin chops (1-1/2 inches thick)
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 3/4 cup beef broth
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water
  • 1/4 teaspoon browning sauce, optional

Directions

  • In a saucepan, bring water to a boil. Add rice. Remove from the heat;
  • cover and let stand for 5 minutes. Fluff with a fork. Stir in the
  • carrot, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
  • Cut a pocket in each pork chop; sprinkle with salt and remaining
  • pepper. In a skillet, brown chops in butter. Cool for 5 minutes.
  • Stuff with pilaf.
  • Place in an ungreased 11-in. x 7-in. baking dish. Pour broth into
  • dish. Cover and bake at 350° for 25-30 minutes or until a meat
  • thermometer inserted into the meat reads 160°
  • Remove chops and keep warm. Pour cooking juices into a saucepan.
© Taste of Home 2013

2 of 2

Pilaf-Stuffed Pork Chops (continued)

Directions (continued)

  • Combine cornstarch and cold water until smooth; stir into juices.
  • Bring to a boil; cook and stir for 1 minute or until thickened. Stir
  • in browning sauce if desired. Serve over pork chops. Yield: 2
  • servings.
Nutrition Facts: 1 serving (1 each) equals 375 calories, 15 g fat (7 g saturated fat), 101 mg cholesterol, 809 mg sodium, 26 g carbohydrate, 1 g fiber, 33 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013