A quick homemade gravy adds the finishing touch to these tender pork chops stuffed with rice and colorful vegetables. Serve them with corn on the cob and Key lime pie (shown above right) or complete the meal with applesauce and bakery cookies.
- 1/2 cup water
- 1/2 cup uncooked instant rice
- 1/4 cup shredded carrot
- 1/4 cup shredded zucchini
- 1/4 teaspoon onion salt
- 1/4 teaspoon pepper, divided
- 2 bone-in pork loin chops (1-1/2 inches thick)
- 1/8 teaspoon salt
- 1 tablespoon butter
- 3/4 cup beef broth
- 1 tablespoon cornstarch
- 3 tablespoons cold water
- 1/4 teaspoon browning sauce, optional
- In a saucepan, bring water to a boil. Add rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the carrot, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
- Cut a pocket in each pork chop; sprinkle with salt and remaining pepper. In a skillet, brown chops in butter. Cool for 5 minutes. Stuff with pilaf.
- Place in an ungreased 11-in. x 7-in. baking dish. Pour broth into dish. Cover and bake at 350° for 25-30 minutes or until a meat thermometer inserted into the meat reads 160°
- Remove chops and keep warm. Pour cooking juices into a saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve over pork chops. Yield: 2 servings.
Originally published as Pilaf-Stuffed Pork Chops in Quick Cooking July/August 2003, p51
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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