Pesto Rice-Stuffed Pork Chops Recipe

By SheHansen

Prep: 20 min. Bake: 25 min

Nutrition Facts: 1 pork chop equals 463 calories, 30 g fat (9 g saturated fat), 116 mg cholesterol, 234 mg sodium, 10 g carbohydrate, 2 g fiber, 39 g protein.

Ingredients

• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley sprigs
• 1/2 cup chopped pecans
• 3 garlic cloves, peeled
• 2/3 cup cooked wild rice
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons cream cheese, softened
• 1 tablespoon olive oil
• 1 teaspoon chili sauce
• 4 bone-in pork loin chops (8 ounces each)
• 1/2 teaspoon lemon-pepper seasoning
• 1 tablespoon butter

Details

Servings 4
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce.

Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper.

In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13-in. x 9-in. baking dish coated with cooking spray.

Bake, uncovered, at 350° for 28-32 minutes or until a meat thermometer reads 160°. Discard toothpicks. Yield: 4 servings.