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Pesto Rice-Stuffed Pork Chops Recipe

Pesto Rice-Stuffed Pork Chops Recipe

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. YIELD: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

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.

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 Pairings

Light-Bodied Red Wine

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