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Pesto Rice-Stuffed Pork Chops

 Pesto Rice-Stuffed Pork Chops
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
4 ServingsPrep: 20 min. Bake: 25 min.

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

Directions

  • 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.

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Pesto Rice-Stuffed Pork Chops (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.