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