Back to Stuffed Alfredo Pork Chops

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Stuffed Alfredo Pork Chops Recipe

Stuffed Alfredo Pork Chops Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 stuffed pork chop with 1/3 cup rice mixt: 575 calories, 28g fat (15g saturated fat), 127mg cholesterol, 534mg sodium, 38g carbohydrate (2g sugars, 5g fiber), 42g protein

Reviews for Stuffed Alfredo Pork Chops

Sort By :
MY REVIEW
Reviewed Jan. 24, 2012

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

Loading Image

Wine Pairings

Light-Bodied Red Wine

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