Stuffed Alfredo Pork Chops Recipe
Stuffed Alfredo Pork Chops Recipe photo by Taste of Home

Stuffed Alfredo Pork Chops Recipe

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Picture this: It’s Monday night, dinner’s done and you have time to put up your feet. A few ingredients, 15 minutes of prep and hands-free bake time make this smarty-pants main dish a busy cook’s ideal midweek meal. —Simple & Delicious Test Kitchen
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 4 servings


  • 1 package (8.8 ounces) ready-to-serve long grain rice
  • 1 package (10 ounces) frozen mixed vegetables
  • 3/4 teaspoon garlic powder, divided
  • 3/4 teaspoon Italian seasoning, divided
  • 4 boneless pork loin chops (6 ounces each)
  • 2 tablespoons butter
  • 1 jar (15 ounces) Alfredo sauce

Nutritional Facts

1 stuffed pork chop with 1/3 cup rice mixture and 1/3 cup sauce equals 575 calories, 28 g fat (15 g saturated fat), 127 mg cholesterol, 534 mg sodium, 38 g carbohydrate, 5 g fiber, 42 g protein.


  1. Cook rice and vegetables according to package directions. In a small microwave-safe bowl, combine the vegetables, rice, 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning.
  2. Using a sharp knife, cut a pocket in each pork chop. Fill each chop with about 1/3 cup rice mixture; secure with toothpicks if necessary. Set aside remaining rice mixture.
  3. In a large skillet, brown chops in butter on both sides. Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until a meat thermometer reads 160°.
  4. Meanwhile, in a small saucepan, combine the Alfredo sauce and remaining garlic powder and Italian seasoning; heat through. Cover and microwave remaining rice mixture on high for 30-45 seconds or until heated through. Serve with chops and sauce mixture. Yield: 4 servings.
Originally published as Stuffed Alfredo Pork Chops in Simple & Delicious December/January 2012, p16

Light-Bodied Red Wine

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

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Reviewed Jan. 24, 2012

"I didn't use mixed vegetables instead I used onions and mushrooms which was amazing"

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