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Rice-Stuffed Pork Chops

 Rice-Stuffed Pork Chops
Seasoned coating and rice mixes speed up these mouthwatering chops. "They really impressed my husband when we were first dating."—Becky Aderman, Niagara, Wisconsin.
4 ServingsPrep: 20 min. Bake: 35 min.


  • 2-1/4 cups water
  • 1 tablespoon butter
  • 1 package (5.6 ounces) instant chicken-flavored rice and sauce mix
  • 4 bone-in pork loin chops (1 inch thick and 8 ounces each)
  • 1 envelope seasoned coating mix


  • In a large saucepan, combine the water, butter and rice with contents
  • of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer
  • for 4 minutes or until the rice is almost tender. Let stand for 5
  • minutes.
  • Meanwhile, moisten pork chops with water; dip in coating mix. Cut a
  • pocket in each chop; fill with rice mixture. Place in an ungreased
  • 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake,
  • uncovered, at 425° for 25-30 minutes or until a thermometer
  • reads 145°. Let meat stand for 5 minutes before serving. Yield:
  • 4 servings.
Editor’s Note: This recipe was tested with Lipton rice mix and Shake 'n' Bake seasoned coating mix.
Nutritional Facts: 1 serving equals 357 calories, 12 g fat (5 g saturated fat), 95 mg cholesterol, 654 mg sodium,

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Rice-Stuffed Pork Chops (continued)

Nutritional Facts: 27 g carbohydrate, 1 g fiber, 34 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.