Pilaf-Stuffed Pork Chops Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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°
- 4. 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.
1 serving (1 each) equals 375 calories, 15 g fat (7 g saturated fat), 101 mg cholesterol, 809 mg sodium, 26 g carbohydrate, 1 g fiber, 33 g protein.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer