Pilaf-Stuffed Pork Chops Recipe

5 1
Pilaf-Stuffed Pork Chops Recipe
Pilaf-Stuffed Pork Chops Recipe photo by Taste of Home
Publisher Photo

Pilaf-Stuffed Pork Chops Recipe

Be the first to add a review
5 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 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

Directions

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 11x7-in. baking dish. Pour broth into dish. Cover and bake at 350° for 25-30 minutes or until a thermometer inserted into the meat portion 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

Nutritional Facts

1 each: 375 calories, 15g fat (7g saturated fat), 101mg cholesterol, 809mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 33g protein.

  • 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 11x7-in. baking dish. Pour broth into dish. Cover and bake at 350° for 25-30 minutes or until a thermometer inserted into the meat portion 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.
Originally published as Pilaf-Stuffed Pork Chops in Quick Cooking July/August 2003, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPilaf-Stuffed Pork Chops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review