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Stuffed Pork Chops


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  • 3 tbsp butter
  • 1 small onion, finely chopped
  • 1 cup cooked white rice
  • 3/4 cup chicken broth, divided
  • 1/4 cup Mozzarella cheese
  • 1/4 cup ricotta cheese
  • 2 tbsp parmesan cheese
  • 1 tsp thyme
  • 4 pork chops



Step 1

In medium skillet, melt 2 tsp butter. Add onion, sauté until softened, about 5 minutes. Remove from heat. Stir in rice, 1/4 cup broth, cheeses and thyme. Mix well.

Using a sharp knife, cut a deep horizontal pocket in each chop. Spoon rice mix into pockets. Secure openings with toothpicks.

Place same skillet over medium-high heat. Add remaining butter and melt. Add chops. Cook until browned, about 2 minutes per side. Add remaining broth. Reduce heat to medium. Cover and cook until chops are cooked through; 10 minutes. Remove toothpicks.


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