Pilaf-Stuffed Pork Chops

By Snoo

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 or applesauce.

Serving size: 1 pork chop
Cal 375
Fat 15g
Protein 33g
Carb 26g
Fiber 1g
Sodium 809mg

Ingredients

• 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

Details

Servings 2

Preparation

Step 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.

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 11-in. x 7-in. baking dish. Pour broth into dish. Cover and bake at 350° for 25-30 minutes or until a meat thermometer inserted into the meat 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.