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
- 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
- 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.
- Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper.
- 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.
- 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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pesto Rice-Stuffed Pork Chops
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