Pesto Rice-Stuffed Pork Chops Recipe
Pesto Rice-Stuffed Pork Chops Recipe photo by Taste of Home

Pesto Rice-Stuffed Pork Chops Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings

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

Nutritional Facts

1 pork chop equals 463 calories, 30 g fat (9 g saturated fat), 116 mg cholesterol, 234 mg sodium, 10 g carbohydrate, 2 g fiber, 39 g protein.

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.
Originally published as Pesto Rice-Stuffed Pork Chops in Taste of Home August/September 2008, p27

Nutritional Facts

1 pork chop equals 463 calories, 30 g fat (9 g saturated fat), 116 mg cholesterol, 234 mg sodium, 10 g carbohydrate, 2 g fiber, 39 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pesto Rice-Stuffed Pork Chops

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 24, 2013

"Have made them many times and enjoy the combination of flavors. When I am in a hurry, I use homemade pesto I've frozen previously or store bought in the jar. I just add the chili sauce and cream cheese to that. I also substitute Uncle Ben's quick cooking wild rice mix for the wild rice. We usually have garlic pepper on hand, so I use that in place of lemon pepper on occasion as well."

MY REVIEW
Reviewed Feb. 18, 2010

"We liked these chop. i would add a just little salt to the top of the chop"

MY REVIEW
Reviewed Oct. 12, 2008

"I also enjoyed using this recipe with chicken breasts."

MY REVIEW
Reviewed Sep. 8, 2008

""

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT